Tzatziki

Ingredients for Tzatziki

• 3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces

• Kosher salt

• 240ml plain whole-milk Greek yoghurt

• 45ml olive oil

• 2 tablespoons fresh lemon juice

• 1 garlic clove, lightly crushed

• 1/4 cup chopped mint

Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.

Mix cucumbers, yoghurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic. Stir in mint just before serving.

Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.