How do you make the best Greek tzatziki?

Tzatziki; one of the first recipes I learned to make. Maybe this isn’t so weird since I have grown up in a Greek home with the Greek food culture around me since birth. That is also the reason why I love sharing Greek recipes with you all. Just enter “Greek” in the search area here on my blog to get to all the greek recipes, and today I’m going to teach you how to make a great authentic Greek tzatziki!

First, let me explain tzatziki.

So, as most of you probably know, tzatziki is a yoghurt and cucumber “dip” with garlic from Greece but there are some variations on tzatziki. In northern Greece and on some islands it can look a bit different from the “original”, classical one we eat in my suburb close to Athens. Also Turkey and the Middle East have some similar tzatziki dips just that they don’t call it tzatziki. Today though, I’m gonna show you how you make 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 mostly is that they want to make more products and that’s the reason they have both Turkish and Greek yoghurt, but Greek yoghurt most often is slightly more creamy than the Turkish one (which is a bit thicker).

I’m very thankful that we have gotten vegan Turkish/ Greek yoghurt in Sweden too (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. I have actually used the vegan yoghurt in this recipe which means that my recipe today is completely vegan too. I’m so eager to show you how to make an authentic Greek tzatziki - which is vegan too!

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.

The cucumber shall not take a long time.

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!

Greek tzatziki

2,5 dl optional Turkish or Greek yoghurt

approx 15 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.