1. Prepare the Cucumber
Peel the cucumber and grate it using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer or a clean kitchen towel, sprinkle with a pinch of salt, and let it sit for 30 minutes to draw out excess moisture. After 30 minutes, squeeze the cucumber to remove as much water as possible. This step ensures your tzatziki stays thick and creamy.
2. Mix the Ingredients
In a medium mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, and chopped dill. Stir gently to incorporate the ingredients evenly.
3. Add the Olive Oil
Drizzle in 2 tablespoons of Argilos I Early EVOO, which adds a luxurious depth of flavor and a silky texture to the tzatziki. Fold the olive oil into the mixture carefully to preserve its richness.
4. Season to Taste
Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust the seasoning as needed. For an extra touch of brightness, add a squeeze of fresh lemon juice (optional).
5. Chill for Best Flavor
Cover the bowl and refrigerate the tzatziki for at least 1 hour before serving. This allows the flavors to meld together, creating a more cohesive and refreshing dip.
6. Serve and Enjoy
Before serving, give the tzatziki a quick stir and drizzle a little more Argilos I Early EVOO on top for an elegant finish. Serve chilled with warm pita bread, fresh vegetables, or as a cooling side to grilled meats like souvlaki or kebabs.
