Name: Tzatziki
Yield: Makes 2 ½ cups (625 grams)
Ingredients: 2 cucumbers (about 1 ½ pounds / 680 grams); 1 teaspoon kosher salt, or more to taste; 2 cups (500 grams) full-fat plain Greek yogurt; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped fresh dill; 2 cloves garlic, pressed or finely minced; 1 ½ tablespoons freshly squeezed lemon juice (from ¾ large lemon)

Preparation info

Makes
2 ½ cups

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

No Mediterranean cookbook would be complete without a recipe for tzatziki. I based this recipe on the version served at Aliada, a small restaurant in Astoria, Queens: I use lots of cucumber and thick yogurt, and give it a pronounced garlic undertone. Tzatziki is a great addition to fried or grilled vegetables, especially zucchini. Of course it also can be eaten by itself, with lots of warm fresh bread.