My culinary tours through Greece revealed that few mezze dishes rival the simplicity and freshness of tzatziki. This creamy cucumber and yogurt dip, brightened with garlic and herbs, complements grilled meats, vegetables, or warm pita. In just 10 minutes, you can capture the essence of Aegean dining in your own kitchen.

Ingredients

• 1 cup full-fat Greek yogurt

• 1 medium cucumber, peeled, seeded, and grated

• 1 garlic clove, minced

• 1 tbsp extra-virgin olive oil

• 1 tsp white wine vinegar or lemon juice

• 1 tbsp chopped fresh dill (or mint)

• Salt and pepper, to taste

Assembly

1. Drain cucumber: Place grated cucumber in a clean towel; squeeze out excess moisture to prevent watery dip.

2. Mix base: In a bowl, combine yogurt, garlic, oil, vinegar, dill, salt, and pepper.

3. Fold in cucumber: Gently stir until evenly distributed.

4. Chill: Refrigerate at least 30 minutes to meld flavors.

5. Serve: Transfer to a shallow dish, drizzle with a little olive oil, and garnish with extra dill.

Serving Suggestions

• As a dip with pita, crudités, or toasted baguette slices.

• On grilled lamb chops or chicken souvlaki.

• Dolloped atop baked potatoes or grain bowls.

Pro Insights

• Avoid watering down: Thoroughly draining cucumber ensures thick, creamy tzatziki.

• Flavor development: Resting time deepens the garlic and herb notes.

• Variations: Swap in mint for dill, or add a pinch of crushed red pepper for heat.

This classic tzatziki embodies Mediterranean lightness—its cooling profile and vibrant taste will become your go-to accompaniment for warm-weather gatherings and simple snacks alike.