🔵 1: Prep the Cucumber
Grate the cucumber using a box grater. This method creates a fine texture that blends beautifully with the yogurt. If you want extra crunch, leave the cucumber unpeeled.
Tip: To avoid excess moisture, squeeze the grated cucumber in a clean kitchen towel or paper towel, removing excess water.

🔵 2: Combine the Ingredients
In a medium-sized mixing bowl, combine the strained Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil.
Tip: For a smoother texture, whisk the mixture gently to prevent the yogurt from becoming overly watery.

🔵 3: Season to Taste
Add salt and pepper to enhance the flavors. Start with a pinch of salt and a couple of cracks of black pepper. Adjust according to your preference.
Tip: Don’t be shy! Taste as you go; the flavors will develop more as they meld.

🔵 4: Chill and Serve
Cover the bowl and let the tzatziki sauce sit in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to harmonize beautifully.

Tip: If you’re in a hurry, serving it right away is acceptable, but chilling brings out the best taste.