Method

Grating the cucumber: Grate or chop the cucumber. You can peel it first if you prefer, but it is not necessary. Once chopped, place the cucumber in a fine mesh strainer and sprinkle with a little salt. Let it sit for about 10–15 minutes to allow excess moisture to drain out.

Preparing the yogurt mixture: While the cucumber is draining, prepare the other ingredients. In a mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, and chopped dill. Stir until well combined.

Squeezing the cucumber: After the cucumber has drained, use your hands or a clean kitchen towel to squeeze out any remaining moisture. Add the chopped cucumber to the yogurt mixture and stir until evenly distributed.

Seasoning: Taste the tzatziki and adjust seasoning with salt and pepper according to your preference.

Chilling: Cover the tzatziki and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Serving: Serve alongside your favourite dishes and enjoy!

Refrigerate: Store tzatziki in an airtight container in the refrigerator for up to 4 days.

Freeze: Freezing is not recommended as the yogurt may separate and the texture will change after thawing.