Name: Tzatziki
Yield: ~210 g of sauce
Ingredients: Greek yogurt - 150 g; Cucumbers - 110 g; Garlic - 1 clove (3 g); Extra virgin olive oil - 1 tsp (5 g); Fresh dill - 1 heaping tsp (1.5 g); White wine vinegar - to taste; Salt - to taste

PASTA RICE FISH MEAT VEGGIES

Tzatziki

Ingredients (~210 g of sauce)

Greek yogurt – 150 g
Cucumbers – 110 g
Garlic – 1 clove (3 g)
Extra virgin olive oil – 1 tsp (5 g)
Fresh dill – 1 heaping tsp (1.5 g)
White wine vinegar – to taste
Salt – to taste

Tzatziki

Ingredients (~210 g of sauce)

Greek yogurt – 150 g
Cucumbers – 110 g
Garlic – 1 clove (3 g)
Extra virgin olive oil – 1 tsp (5 g)
Fresh dill – 1 heaping tsp (1.5 g)
White wine vinegar – to taste
Salt – to taste

Instructions

Wash the cucumber. If the skin is thick, peel it. Grate the cucumber using the large holes of a box grater.
Wrap the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible (you’ll likely remove about half its original weight).
Wash, dry, and finely chop the dill.
Drain any excess liquid from the yogurt and place it in a large bowl. Add the cucumber pulp, pressed garlic, olive oil, vinegar (if using), and chopped dill. Season with salt to taste and gently mix until well combined.
Refrigerate the sauce for at least 30 minutes before serving.

Enjoy your meal!

18 August 2025