How to make the Best Greek Tzatziki
Diet when going to Greece; Greek salad, pita bread, spanakopita and tzatziki, tzatziki, tzatziki.
Yes, this is kinda accurate actually. I have been in Greece for about a week now and I don’t even know how many Greek salads I have eaten, how many pita breads (and souvlaki), tiropites, spanakopitas and tzatziki overload I have eaten. t feels like I never get tired of it. Can you really? I have already showed you how I make Greek authentic tzatziki, but that was a long time ago, so now when being in Greece I thought I had to show it again.
First, let me explain tzatziki.
So, as most of you probably know, tzatziki is a yoghurt and cucumber “dip” with garlic from Greece. Northern Greece, Turkey and the Middle East have some of their own and other versions of tzatiki, but the tzatziki I will show you today is a real, authentic, 100%, classical Greek tzatziki - with cucumber! There are some things you need to think about when making tzatziki which I will explain in this post. It’s not complicated and doesn’t need lots of extra steps in the making as many other recipes tend to have for this simple recipe.
One of the most important things is the yoghurt.
You shall use a thick neutral Greek yoghurt or possibly Turkish yoghurt. The difference between Greek and Turkish yoghurt is not much in Sweden. It’s about the marketing and o selling more products and that is the reason why they sell both Turkish and Greek yoghurt, when In reality it’s pretty much the same thing. So just pick a yoghurt that is thick.
For vegan options…
In Sweden we have a great vegan Turkish/ Greek yoghurt (from Oatly), and I hope you can find a good vegan option in the country you are living in too. It’s just important to know, that when picking the yoghurt it should not be sweetened or for instance have any extra flavor like coconut. Trust me, coconut and garlic combined is not nice.
Choose a high quality olive oil.
In Greece we are very careful with the choice of olive oil. We even use olive oil in our tzatziki - both inside it and on top as garnishing. It makes it creamier and richer.
Red wine vinegar?
Yes, this is a must. I have seen way too many recipes not including this important ingredient and it makes a difference. Trust me.
Don’t complicate the cucumber
I have seen so many recipes that complicates the cucumber. As long as you press out the water from the cucumber thoroughly, after it being grated, it’s ok. You don’t need to spread over salt and let it drain on paper or similar. Just keep it simple and put it in the bowl y'all!
THIS RECIPE IS:
Authentic Greek
Simple to make
Vegetarian and can easily be made vegan too
A perfect cool dip
Nice side dish to barbecue
Greek tzatziki
approx 3 dl (1.3 cups) optional Turkish or Greek yoghurt
approx 10 cm cucumber
1 garlic clove
1 tbsp olive oil
1/2 tbsp red wine vinegar
approx 1/2 tsp salt, and a little bit of pepper
+ 1 kalamon olive and a little bit more olive oil for garnishing
HOW TO MAKE:
Grate your cucumber. Press out the water from the cucumber and place the drained cucumber in a bowl.
Add yoghurt, a pressed garlic, olive oil, vinegar and salt and pepper. Mix all together with a spoon.
Taste and add more salt and peppar if you'd like. This can vary depending on taste.
Place the tzatziki in the fridge. It can stand there for a few hours. Then it sets better. Serve thereafter with optional food or as a dip.
NOTES:
It’s totally fine to double the amount of this tzatziki so you get a bigger portion.