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Milk Street Recipe
Milk Street Bowtie Tzatziki

Tzatziki

Appears in July-August 2018

20 minutes

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Tzatziki

Free

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.

cups

Tip

Don't use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin. Also, when shredding the cucumbers, don't shred the cores, as the seeds are watery and have a slight bitterness and unappealing texture.

20 minutes

2 English cucumbers, halved crosswise
Kosher salt
1 3/4 cups plain whole-milk or low-fat Greek yogurt
1/2 cup extra virgin olive oil
3 medium garlic cloves, finely grated
3 tablespoons chopped fresh mint, plus more to serve
3 tablespoons chopped fresh dill, plus more to serve
4 teaspoons red wine vinegar
Ingredients
  • 2

    English cucumbers, halved crosswise

  • Kosher salt

  • cups plain whole-milk or low-fat Greek yogurt

  • ½
  • 3

    medium garlic cloves, finely grated

  • 3

    tablespoons chopped fresh mint, plus more to serve

  • 3

    tablespoons chopped fresh dill, plus more to serve

  • 4

    teaspoons red wine vinegar

.
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Sides

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Tzatziki

Get Ready to Cook

cups

20 minutes

Tip

Don't use nonfat Greek yogurt. Without any fat, the flavor of the tzatziki is weak and thin. Also, when shredding the cucumbers, don't shred the cores, as the seeds are watery and have a slight bitterness and unappealing texture.

Ingredients
  • 2

    English cucumbers, halved crosswise

  • Kosher salt

  • cups plain whole-milk or low-fat Greek yogurt

  • ½
  • 3

    medium garlic cloves, finely grated

  • 3

    tablespoons chopped fresh mint, plus more to serve

  • 3

    tablespoons chopped fresh dill, plus more to serve

  • 4

    teaspoons red wine vinegar

Step 1 of 3

Grate and drain the cucumbers

2
English cucumbers, halved crosswise
2
teaspoons Kosher salt

Set a colander in a medium bowl, then set a box grater in the colander. Grate the cucumber halves on the grater's large holes, rotating and grating only down to the seedy core. Discard the cores. Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.

Step 2 of 3

Whisk remaining ingredients

cups plain whole-milk or low-fat Greek yogurt
½
cup extra-virgin olive oil
3
medium garlic cloves, finely grated
3
tablespoons chopped fresh mint, plus more to serve
3
tablespoons chopped fresh dill, plus more to serve
4
teaspoons red wine vinegar

Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.

Step 3 of 3

Combine cucumber with yogurt mixture

½
teaspoon Kosher salt
chopped fresh mint
chopped fresh dill

A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 2 teaspoons of the cucumber liquid. Finely chop the squeezed cucumber, then stir into the yogurt mixture. Stir in the reserved cucumber liquid and ½ teaspoon salt. Transfer to a serving bowl and sprinkle with additional mint and dill.

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