The Real Greek Tzatziki Recipe
Difficulty: Very Easy
Servings: 6 Greek portions
- 800 grams full fat Greek yogurt at room temperature
- 1 medium-sized cucumber
- 2 large garlic cloves
- 4 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- ground pepper
Rinse the cucumber and grate it using a box grater. Not too thin, not too thick.
Add grated cucumber into a strainer and mix with a bit of salt. Let it drain for at least 15 minutes.
Squeeze the cucumber with your hands to remove any remaining liquid and add to a mixing bowl.
Combine cucumber with the remaining ingredients.
Mix thoroughly with your hands to make sure the yogurt doesn't leave any crumbles.
Refriegerate for at least 3 hours before serving for the garlic to cool down (ideally overnight).
Here are some Greek ingredients to use on making Greek Tzatziki:
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Calories: 217kcal | Carbohydrates: 12g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 20mg | Sodium: 409mg | Potassium: 362mg | Fiber: 1g | Sugar: 2g