Condiment recipe
Tzatziki Recipe
A practical, source-aware recipe for tzatziki, with the history kept close to the method.
Jump to recipeDeveloped by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.
Ingredients
- 3 Persian or ½ English hothouse cucumbers, cut into ¼-inch pieces
- Kosher salt
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, lightly crushed
- ¼ cup chopped mint
Method
Step 1: Step 1 for Tzatziki. 1Step 1
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.
Step 2: Step 2 for Tzatziki. 2Step 2
Mix cucumbers, yogurt, 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.
Step 3: Step 3 for Tzatziki. 3Step 3
Do Ahead: Tzatziki (without mint) can be made 3 days ahead. Cover and chill.
Why this dish belongs here
The history behind the method
This condiment builds on the history of the fermented milk that fed nomads, empires, and modern wellness culture, linking the dish to yogurt’s longer story in food culture.