Seed Oil Free Classic Tzatziki Cucumbers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tzatziki
- 1 large english cucumber (about 12 oz), for the tzatziki
- 0.750 tsp salt
- 1 cup full-fat greek yogurt
- 2 cloves garlic, minced
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- ¼ tsp black pepper
For serving
- 2 large english cucumbers (about 1 ½ lb total), for serving
- 1 tbsp fresh dill sprigs (optional)
- 1 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Grate the tzatziki cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/2 tsp salt and let stand for 30 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the grated cucumber should feel nearly dry.
- 2
In a mixing bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil until fully combined. Season with 1/4 tsp salt and black pepper, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!