Authentic Greek Tzatziki
- Peel the cucumber and cut it lengthwise. Scoop out the seeds with a spoon. Grate the cucumber coarsely. Put the gratings in a bowl and add salt and possibly a little vinegar, to get rid of the water. Leave on the side.
- Meanwhile, add the yoghurt in another bowl and add the pressed or very finely chopped garlic, olive oil and potentially vinegar. Mix until it's all come together nicely.
- Press out as much of the water from the cucumber gratings as you can with your hands. You can also use a clean kitchen towel to wring out the last water. This step is must, otherwise your tzatziki will be watery. Add the cucumber to the yoghurt mix.
- Add pepper to taste and some finely chopped dill. Put in the fridge and whip it out when you're ready to serve it.
- Try making it the day before - the longer it sits the more deliciously garlicky it tastes!
- Serve it as a dip with breadsticks or a fresh loaf of traditional greek bread or as a side with your steak, greek meatballs burgers or oven roast veg.
- Garnish it with an olive in the middle and some virgin olive oil.