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Tzatziki

This delicious dip/dressing/salad is a staple in our house as soon as we get the barbecue out; it works with most grilled meats and is a classic accompaniment to Greek and Middle Eastern food.

Course dip, dressing, Nibbles, Side Dish
Cuisine Greek, Middle Eastern
Keyword cucumber, lemon, olive oil, yoghurt
Prep Time 10 minutes
Servings 4
Author Susan

Ingredients

  • 150g cucumber, ideally Lebanese
  • 250ml/1 cup Greek or plain natural yoghurt
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1½ teaspoons white wine vinegar
  • ¼ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Grate the cucumber with a box grater and place in the centre of a clean tea towel. Twist the towel, to extract as much liquid as possible. Add to the yoghurt with the remaining ingredients.

  3. Add to the yoghurt with the remaining ingredients.

  4. Stir to mix. Ideally leave for 30 minutes to allow the flavours to infuse.

  5. Serve, drizzled olive oil and some small chunks of cucumber.

Recipe Notes

Equipment:

  • kitchen scales and measuring cups and spoons
  • grater
  • mixing bowl
  • chopping board and knife
  • kitchen paper or clean tea towel