Tzatziki takes about ten minutes to make and it makes everything taste better. That’s really the whole pitch. You could stop reading here and just go make it.
We had this with wraps stuffed full of roasted vegetables and vegan meat a few weeks ago, and everything just worked. The kind of meal where you go back for seconds not because you’re still hungry but because you’re not ready for it to be over. The tzatziki was a big part of that. It always is.
The thing that makes or breaks a tzatziki is the cucumber. You want to grate it and let it sit with the salt so the excess water draws out before you add everything else. Skip this step and you’ll end up with something watery and thin instead of thick and creamy, which is a real shame when the rest of it is so good. It takes maybe two extra minutes and it’s completely worth it.
We use vegan skyr, which gives it a slightly thicker and tangier result than regular yogurt. Either works, but if you go with yogurt try to find a full-fat version for the best texture. The herbs are also important: fresh dill and oregano are what give it that distinctly Greek flavor that makes you feel like you should be eating it on a terrace somewhere warm. You can also eat it standing over the kitchen counter. Also a valid option. Also tested.
It keeps in the fridge for a couple of days, which makes it great for prepping ahead. Serve it with wraps, flatbread, falafel, roasted vegetables, or directly off a spoon.
Ingredients
Instructions
- Peel the cucumber and grate it into a bowl. (This step is optional but recommended).
- Crush the garlic and add it to the bowl.
- Add in the vegan skyr or yogurt, salt, black pepper, dill, oregano, and olive oil.
- Mix everything thoroughly until well combined.
- Let the tzatziki rest in the fridge for about 30 minutes before serving.
