Tzatziki is the most famous appetizer of Greek cuisine worldwide. Very refreshing, it is a necessary addition to all summer menus. It goes well with vegetables, whether they are cooked or fried, such as fried zucchini slices, zucchini meatballs, but also with all kinds of grilled meats. Light and delicious, absolutely enjoyable! Easy, fast and healthy! What more could someone ask for?

Ingredients

• 500 g strained greek yoghurt
• 2 cucumbers diced
• 2 tbsp olive oil
• 1 tbsp vinegar
• 1 clove of garlic
• 1 teaspoon salt
• 3 tbsp chopped dill

Adjust the proportions according to your personal taste, especially when it comes to garlic.

Preparation

In terms of texture, I like the tzatziki to be creamy but thick. So to achieve this result, I went through various phases such as removing the bits from the cucumber or wrapping the pieces of cucumber in a towel and squeezing them and various others. Eventually, I came up with this method that always gives me a successful result even if the yoghurt is not too thick.

Place a towel folded in half inside a bowl. Put the yoghurt in and cover it with the towel.

Put the lid on and put it in the fridge. The time you leave it depends on the yoghurt. The more watery it is, the more you’ll leave it. When you see that the yoghurt has become like soft cream cheese, take it out of the fridge. You will notice that the towel is wet. The yoghurt is now perfect even if it’s only 2%. If you buy low-fat yoghurt make sure it says “strained” on the package.

Place the yoghurt in a bowl and add the salt,

the olive oil,

the vinegar,

the garlic,

the dill,

and the diced cucumber. It’s better to take off the bits. Give it a good stir and it’s ready!

Enjoy!

Nanà