English cucumberpartially peeled (striped); if using regular cucumber, peel completely¾ medium
kosher saltdivided1 tsp
garlic clovesminced or finely grated; start with 2 cloves and adjust to taste4
white vinegar1 tsp
Greek extra virgin olive oil1 tbsp
Greek yogurtplain, full-fat2 cups
fresh dill or mintoptional, handfulHandful
ground white pepper¼ tsp
warm pita breadfor serving~4-6 piecesest.
fresh vegetablessliced or chopped, for serving~2-3 cupsest.
Steps
1
Prepare the English cucumber by partially peeling it to create a striped pattern. Using a box grater, grate the cucumber into shreds.
2
Place the grated cucumber in a clean kitchen towel or cheesecloth, sprinkle with a pinch of salt, and squeeze firmly to extract as much liquid as possible.
3
Transfer the drained cucumber to a clean bowl. Add the minced garlic (4 to 5 cloves, adjusted to taste), white pepper, white vinegar, and olive oil. Mix well.
4
Add the Greek yogurt and stir until fully combined.
5
If desired, add torn fresh dill or mint and gently fold it in.
6
Refrigerate the tzatziki for at least a few hours (or until serving time) to allow the flavors to meld together. Store in the refrigerator for up to 4 days.
7
Serve the tzatziki on a platter surrounded by fresh vegetables and warm pita bread. Drizzle with a little olive oil if desired. Enjoy with souvlaki, gyros, or other Greek dishes.
PrimedTableBETA
