To begin, prepare the cucumber by peeling and grating it with a box grater. Place the grated cucumber in a colander over the sink and sprinkle with a pinch of salt. Let it sit for 10 minutes to release excess water, which will prevent the tzatziki from becoming watery.

After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much water as possible from the grated cucumber. Properly drained cucumber is key to achieving the perfect consistency in tzatziki.

In a large mixing bowl, add the Greek yogurt. Greek yogurt is essential for its thick and creamy texture, so choose a strained, full-fat variety for the best results.

Add the drained cucumber to the yogurt, followed by the minced garlic. The garlic adds a sharp, authentic flavour, so adjust based on your preference for a milder or stronger taste.

Add the finely chopped dill (or mint, if preferred) to the bowl. Fresh herbs bring brightness to the dish, enhancing the yogurt and cucumber’s natural flavours. Stir gently to incorporate.

Pour in the olive oil and lemon juice. Stir thoroughly to blend all ingredients, ensuring a smooth and even consistency. The olive oil adds richness, while lemon juice adds a touch of acidity to balance the flavours.

Season with salt and a pinch of black pepper to taste. Mix well, then taste and adjust seasoning as desired. Let the tzatziki rest for at least 15 minutes in the refrigerator to allow the flavours to meld.

Serve the tzatziki chilled, garnished with a drizzle of olive oil and a sprinkle of fresh dill if desired. Pair it with warm pita bread, fresh vegetables, or use it as a flavourful accompaniment to grilled meats, such as souvlaki or gyro.