Creamy, tangy and with a delightful crunch, this Greek yogurt cucumber tzatziki is a perfect condiment! Dip raw veggies or chips, serve it with grilled chicken or meatballs, or stuff it into a pita with your favorite fillings. It's easy to make and delicious any way you choose to eat it!
Place thinly sliced cucumbers in a colander over a bowl. Mix ½ teaspoon salt into the cucumber slices and let sit for 5-10 minutes.
Massage cucumber slices slightly with your hand, then rinse under cold running water. Squeeze out any excess liquid.
Tzatziki:
In a bowl, combine full-fat Greek yogurt, extra-virgin olive oil, lemon juice, lemon zest from half a lemon, and finely minced or grated garlic clove (optional).
Remove parsley leaves and dill needles from their springs and chop finely. Add to the yogurt and mix well.
Add the prepared cucumber slices to the yogurt and mix well.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes to let the flavors meld.
Garnish with chopped fresh dill and parsley before serving.
Notes
English or Persian cucumbers have thinner skin and smaller seeds, making them better suited for this tzatziki dip.
Add more cucumber if you prefer a chunkier tzatziki.
You can skip the cucumber preparation steps and simply add sliced/chopped cucumber to the yogurt mixture.
The raw garlic clove adds a bit of spiciness to the tzatziki and can be omitted if desired.
Substitute fresh parsley with ¼ teaspoon dried parsley. Substitute fresh dill with ¼ teaspoon dried dill. Adjust according to taste.
Add some chopped fresh mint, or fold in some crumbled feta or blue cheese.
Refrigerate the tzatziki for at least 30 minutes for the flavors to come together.
If tzatziki separates while in the fridge, simply stir well before eating.