Delicious Tzatziki with Valmez Yogurt

Step-by-step method

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At a glance

This refreshing Greek tzatziki comes together in just 15 minutes of hands-on time, though you'll want to let it chill for a few hours to let the flavors meld beautifully. The trickiest part is squeezing out all that cucumber liquid after salting, but it's what keeps your dip from getting watery and mushy.

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    Prepare the cucumber

    Grate the washed, unpeeled cucumber on a coarse grater. Place it in a bowl and salt it. Let it sit for about 15 minutes, then squeeze out all the excess liquid.

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  2. 2/3

    Season it

    Mix the yogurt with the grated cucumber. Season with crushed garlic. Add olive oil and wine vinegar. Stir until everything is well combined.

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  3. 3/3

    Chill in the fridge

    Let it chill in the fridge for a few hours. It will keep in the fridge for up to three days. Add chopped fresh dill to taste, if you like.

Delicious Tzatziki with Valmez Yogurt

bohynekuchyne
Plus 3 h 20 min of resting (not counted in active time)
6 Ingredients
3 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

What's in it?

128 kcal

Calories

6 g

Carbohydrates

7 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Cucumber salads are all the rage in summer. Quick to make and wonderfully refreshing – that's their biggest appeal. They're perfect not just as a side salad for lunch, but also for an evening barbecue or a tasty snack. What cucumber salad do you make at home?

Gluten-free Vegetarian Side Dish Greek Mediterranean Refreshing

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