Optional add-ins: fresh chopped dill and/or mint (up to 1 tablespoon each), and/or a pinch of dried oreganoto taste
Olive oiloptional, for drizzling on top
Grate the cucumber using the large holes in a box grater. You can either grate it into a sheet of paper towel and then wring it out to remove the excess liquid, or simply grate it into a bowl and then squeeze out the excess liquid with your hands.
Add the Greek yogurt to a bowl and stir in the cucumber, garlic, lemon juice, salt and pepper, and the optional add-ins if using. I am quite generous with the salt. Be sure to taste & adjust ingredients to your liking (I've included a bunch of tips/suggestions in the recipe notes).
Let it sit for at least 10 minutes, up to a few hours so the flavors mix and intensify. Serve with olive oil drizzled over top.
2 cups Greek yogurt = 16 ounces (this is half of a 32 oz. container). Here in Canada, I just buy the 500g containers and use the whole thing.
You can use full-fat Greek yogurt to make this tzatziki extra rich and delicious (I highly recommend it). I often make this with 2% Greek yogurt, but I've also made this with plain yogurt instead of Greek yogurt. It's not as thick a consistency but it still tastes great.
This will keep in the fridge for a few days.
Fresh mint and dill add some amazing flavor if you get get some. If using dried dill, use 1 teaspoon.
Dried oregano adds another layer of flavor if you want to try something a little different (start with adding 1/4 teaspoon or so).
If you prefer a less tangy tzatziki, skip the lemon juice.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.