Cucumber Dill Tzatziki
Cucumber Dill Tzatziki
Thick Greek yogurt, thoroughly drained cucumber, lemon, garlic, and dill make a cool sauce for grain bowls, roasted vegetables, kebabs, or pita. Salting the cucumber briefly draws out water so the finished tzatziki stays spoonable.
Details
- Yield: 2 cups, 8 quarter-cup servings
- Prep: 15 minutes
- Drain/chill: 45 minutes
- Equipment: box grater, colander, bowl, clean towel, whisk, measuring spoons
Ingredients
- 1 medium English cucumber
- 1/2 teaspoon fine salt, divided
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated
- 2 tablespoons chopped fresh dill
- 1/8 teaspoon black pepper
Method
- Wash and dry the cucumber. Grate it on the large holes of a box grater. Toss with 1/4 teaspoon salt in a colander and let drain for 15 minutes.
- Gather the cucumber in a clean towel and squeeze firmly over the sink until very little liquid emerges.
- Whisk yogurt, olive oil, lemon juice, garlic, dill, pepper, and remaining salt. Fold in the cucumber.
- Cover and refrigerate for 30 minutes. Stir, taste, and add no more than 1 teaspoon additional lemon juice if desired.
Why drainage matters
Cucumber cells release water after cutting, especially when salted. Removing that water before mixing prevents a thin sauce and concentrates cucumber flavor. English cucumber has fewer mature seeds, but it still needs squeezing. If using a standard cucumber, peel it and scrape out the seed cavity before grating.
Greek yogurt supplies the body. Standard yogurt is not a direct substitute unless strained in a cheesecloth-lined sieve until equally thick. Fresh garlic strengthens during chilling, so one small clove is sufficient. Finely grating it prevents harsh pieces. Fresh dill gives the clearest flavor; if necessary, use 2 teaspoons dried dill and chill for a full hour to hydrate it.
Troubleshooting and serving
If liquid appears after chilling, stir once rather than draining away the seasoned whey. Persistent thinness usually means the cucumber was not squeezed enough or the yogurt was loose. Do not thicken with unmeasured powders. Serve cold, using a clean spoon, with pita wedges, grilled chicken, falafel, raw vegetables, or tomato salad.
Storage and substitutions
Refrigerate promptly in a covered container at 40°F or below and use within 4 days. Do not leave it out longer than 2 hours, or 1 hour above 90°F. Freezing is not recommended because yogurt and cucumber separate. Parsley may replace dill, and lime can replace lemon, though both change the character. Dairy-free Greek-style yogurt can be used only if it is unsweetened and comparably thick.
Make-ahead serving
Prepare the sauce at least 30 minutes before the meal but add no extra cucumber at serving time; undrained garnish can thin it. Portion into a small chilled bowl and return the main container to the refrigerator. For a platter, place tzatziki beside rather than directly beneath watery tomatoes so both retain their intended texture.
