How to make Authentic Greek Tzatziki Sauce

Start by washing the cucumber thoroughly. Most of the flavor in cucumbers lies in the peel, so I always leave it on. Besides, it adds a nice color contrast in the sauce. Cut the cucumber in half lengthwise and use a teaspoon to scoop out the seeds.

Grate the cucumber using a standard box grater. Place the grated cucumber in a tea towel or cheese cloth and wring out as much liquid as you can. This is a crucial step to avoid a watery Tzatziki.

In a mixing bowl, combine the grated cucumber, Greek yogurt, minced garlic, olive oil, and lemon juice. I prefer using authentic Greek yogurt for its creamy, thick consistency and tangy flavor that complements the other ingredients so well.

Add in the chopped fresh dill. Fresh herbs make all the difference in this recipe, giving it a vibrant and refreshing taste. Season with salt and pepper.

Stir everything until well combined. Then cover the bowl with a lid or plastic wrap and place it in the refrigerator to chill at least 2 hours before serving. The chilling time allows all the flavors to meld together for optimal tastiness.

Tzatziki Sauce is best served cold. Give it a gentle stir before serving. You can serve it as a dip, sauce or even as a salad dressing. It also pairs excellently with grilled meats and vegetables - a testament to its versatility.