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Tzatziki · Classic

Classic Cucumber Tzatziki

8

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for plain Greek yogurt

    Instead of yogurt and Greek yogurt

    • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
    • Sour cream: The same amount. Richer and less tangy.
    • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

    More for yogurt and Greek yogurt

    Cooking for an allergy? Check every label.

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for fresh dill

    Instead of dill

    • Dried dill: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
    • Fennel fronds: The same amount. A light anise note; similar look.
    • Fresh tarragon: Half as much. Stronger anise flavor.

    More for dill

  • Swaps for fresh mint

    Instead of mint

    • Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
    • Fresh basil: The same amount. Sweeter and less cooling.

    More for mint

Step 1 of 4

Grate (how to grate) Grate Rub food over sharp holes to shred it into fine or coarse bits. 1. Set a box grater on a plate or board, or hold a rasp grater over the bowl.2. Hold the food firmly and press it down the grater in long strokes.3. Turn the food as you go so you always grate a flat face.4. Stop when the piece gets small; save the last nub for snacking or the stockpot. Done when: You have even shreds. Cold cheese and cold butter grate cleanest; fresh ginger grates best peeled and frozen. Safety: Stop while there is still a good handle of food left, and use a cut glove if you grate a lot.How to grate cheese, ginger and vegetables: mistakes to avoid
the cucumber on the large holes of a box grater, toss it with 1/4 teaspoon of the salt and let it sit in a strainer to release its water.

Step 2 of 4

Gather the cucumber in a clean towel and squeeze hard over the sink until no more water drips out.

Step 3 of 4

Stir the cucumber, yogurt, garlic, lemon juice, olive oil, dill, mint and remaining salt together in a bowl.

Step 4 of 4

Cover and refrigerate so the garlic mellows into the yogurt, then drizzle with a little oil before serving.

All done

Enjoy!

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Ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for plain Greek yogurt

    Instead of yogurt and Greek yogurt

    • Regular yogurt, strained: About 1⅓ cups regular yogurt for each cup of Greek. Close to Greek yogurt once strained; unstrained, dips and sauces come out runny.
    • Sour cream: The same amount. Richer and less tangy.
    • Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein.

    More for yogurt and Greek yogurt

    Cooking for an allergy? Check every label.

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • Swaps for fresh dill

    Instead of dill

    • Dried dill: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
    • Fennel fronds: The same amount. A light anise note; similar look.
    • Fresh tarragon: Half as much. Stronger anise flavor.

    More for dill

  • Swaps for fresh mint

    Instead of mint

    • Dried mint: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried mint works in tea and some Middle Eastern dishes, not in drinks, fruit salads or garnishes.
    • Fresh basil: The same amount. Sweeter and less cooling.

    More for mint