Tzatziki

Slice the cucumber in half lengthways, scrape out the seeds and grate the flesh.

Place the grated cucumber in a colander and sprinkle over the salt.

Mix gently with your hands and set aside over a bowl for 15 minutes.

Gently squeeze out the moisture from the cucumber and set a little aside to garnish.

Mix together the yoghurt, garlic, vinegar and oil in a large bowl and stir in the cucumber.

Place in small bowls, garnish with dill sprigs and serve with slices of baguette.

Tips & tricks

• One of the keys to great tzatziki is picking the right cucumber. In this case, the crunchier the better!
• Store any leftover tzatziki in the fridge in a tightly sealed jar for up to three days.
• Why not use your tzatziki as a baked potato topping or side with grilled meats?

Origins of the recipe

Tzatziki is now a fresh and tasty classic of Greek cuisine. Thought to have originated in the Ottoman Empire, varieties of the sauce are popular throughout the Southern and Eastern Mediterranean. The name is believed to be derived from the Turkish word cacık for a similar dish. Variations include the addition of different herbs, as well as nuts or paprika for added zing.

This recipe was updated on 02/11/2022.