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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Ingredients

2 cups full-fat Greek yogurt, preferably 5% milkfat
1 large English cucumber
2 large cloves garlic, very finely grated or mashed to a paste
2 Tbl extra-virgin olive oil
1 Tbl red wine vinegar
1 Tbl fresh lemon juice
1½ Tbl finely chopped fresh dill
1 tsp kosher salt, divided
¼ tsp freshly ground black pepper

Instructions

Yield: About 2 1/2 cups
Prep time: 20 minutes, plus draining and chilling
Best made: 2-4 hours before serving

Grate the cucumber on the large holes of a box grater. Toss with 1/2 teaspoon of the salt and place in a fine-mesh strainer for 15 minutes.

Transfer the cucumber to a clean kitchen towel and squeeze it hard. Then squeeze it again. The cucumber should be almost dry. This is the difference between thick Greek tzatziki and watery cucumber dip.

In a bowl, combine the Greek yogurt, garlic, olive oil, red wine vinegar, lemon juice, dill, remaining 1/2 teaspoon salt and black pepper.

Fold the drained cucumber into the yogurt mixture until thoroughly combined.

Cover and refrigerate for at least 2 hours. Four hours is better. Overnight is excellent.

Taste and adjust the salt, vinegar or lemon if needed. Spoon into a serving bowl and drizzle with a little additional extra-virgin olive oil.

 

Chef’s Notes

Use full-fat yogurt. This is not the place for zero-fat anything. You want richness and body.

Drain the cucumber thoroughly. Most bad tzatziki fails here.

Don’t overdo the garlic. It gets considerably stronger while the sauce rests.

Red wine vinegar matters. Lemon brings freshness, but the vinegar gives it that unmistakable Greek character.

Serve it cold, but not ice-cold. Let it sit out for 10-15 minutes before serving so you can actually taste everything.

Optional Chef Upgrades

Strain the yogurt first. Even good Greek yogurt can carry extra whey. Put it in cheesecloth or a fine-mesh strainer over a bowl for 1-2 hours in the refrigerator before mixing. You will get a thicker, richer texture.

Bloom the garlic in the olive oil. Mash the garlic into a paste with a pinch of salt, stir it into the olive oil and let it sit for 10-15 minutes before adding it to the yogurt. This rounds off the harsh edge and spreads the garlic flavor more evenly through the sauce.

Add a little fresh mint with the dill. Keep the dill dominant, but add 1 tsp very finely chopped fresh mint. You should not taste “mint tzatziki.” It should simply taste brighter and fresher.

Serving Suggestions

  • Warm pita or grilled flatbread
  • Grilled lamb chops
  • Chicken souvlaki
  • Pork souvlaki
  • Gyros
  • Grilled fish
  • Roasted potatoes
  • Grilled vegetables
  • Raw vegetables as a dip
  • Falafel
  • Lamb burgers
  • Spread on sandwiches or wraps
  • Spoon over roasted eggplant
  • Serve alongside rice or grain bowls
  • Use as a sauce for grilled shrimp
  • Serve it with fried zucchini chips

Serve it with warm pita and try not to eat half the bowl before dinner starts.

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