Homemade tzatziki

Classic Greek yogurt dip with grated cucumber, garlic, dill and olive oil. Fresh and cooling – perfect with grilled meats and pitta.

• 500 g thick Greek yogurt
• 1 large cucumber
• 2 garlic cloves, finely grated
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt

Method

1. 1
   Grate the cucumber coarsely. Salt it and leave in a sieve for 20 minutes to drain.
2. 2
   Squeeze out as much liquid as possible from the cucumber.
3. 3
   Mix the yogurt with garlic, dill, olive oil and vinegar.
4. 4
   Fold in the drained cucumber.
5. 5
   Season with salt. Refrigerate for at least 1 hour before serving.
6. 6
   Serve with a drizzle of olive oil and a sprig of dill.