The cucumber-yogurt dip known as tzatziki is often seasoned with lemon juice in the U.S., but in Greece cooks prefer red wine vinegar because it adds sharp acidity without the citrus notes to compete with the other ingredients. Thick and cooling, tzatziki can be served as a dip, but it's also an ideal condiment or accompaniment for grilled meats and seafood and fried foods.
English cucumbers, halved crosswise
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial