I love the versatility of tzatziki, not only in terms of meals -- it's great with any grilled meat, a baked potato, any kind of chips or crackers, and on salads. I also love the fact that you can ring the changes with it, adjusting the herbiness and garlic factor to taste. My recipe is quick and easy, since I don't bother with peeling the cucumber -- it's a waste of nutriment and gives back nothing, provided you use English ones and not the coarse-skinned American variety. When I say 'genuine' Greek yoghurt, I mean that it is a pure dairy product set with various bacterial cultures, not with additives such as cornstarch or other thickeners. I also think it's best to make tzatziki with yoghurt you've just bought, rather than stuff you've had hanging about for a while.
Here's what you need:
garlic crusher or sharp chopping knife,
pair of kitchen scissors (optional)
medium mixing bowl
9 oz genuine very fresh Greek yoghurt
1 unpeeled English cucumber, washed, dried, and coarsely grated.
2 large garlic cloves (or 4-5 small ones), peeled and crushed or grated (or finely chopped with a sharp chef's knife).
juice of up to half a lemon (more if it's a very small lemon, less if it's a large one)
up to 1 tablespoon extra-virgin olive oil (optional)
about 1 tablespoon chives, snipped finely with scissors (or slice with a knife or use partially dried chives).
1 tablespoon finely chopped/snipped mint leaves
1 tablespoon fresh dill
OR any combination of the above. Parsley, though milder than the other herbs, will also work fine if you don't have the others.
1/4 teaspoon freshly ground black Tellicherry pepper (optional)
1 teaspoon fine sea salt
Place the bowl on the kitchen scale and use the tare function to measure the yoghurt into it. Grate the washed cucumber into the yoghurt, add the garlic, lemon juice, seasoning, herbs, and olive oil, and stir together. Store in an airtight container in the fridge and eat within a week.