📖 Instructions

1. Start by prepping the cucumber: Wash the cucumber thoroughly. You can peel it if you prefer a smoother tzatziki, but I like to leave the skin on for added texture and nutrients. Grate the cucumber using a box grater or food processor.
2. Remove excess moisture: Place the grated cucumber in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial to prevent your tzatziki from becoming watery. Seriously, don't skip this; it makes a HUGE difference!
3. Combine yogurt and garlic: In a mixing bowl, add the Greek yogurt and minced garlic. Stir them together until well combined. The garlic should be evenly distributed throughout the yogurt.
4. Add basil: Finely chop the fresh basil leaves. Add the chopped basil to the yogurt mixture. The aroma at this point is just divine!
5. Incorporate cucumber: Add the squeezed grated cucumber to the yogurt and basil mixture. Gently fold it in until everything is evenly distributed.
6. Add lemon juice and olive oil: Squeeze in the fresh lemon juice. Drizzle in the extra virgin olive oil. These ingredients add brightness and richness to the tzatziki.
7. Season to taste: Add salt and black pepper to taste. Remember to start with a small amount and adjust as needed. You can always add more, but you can't take it away!
8. Mix Well: Gently mix all the ingredients until well combined. Avoid overmixing, as it can make the tzatziki too thin.
9. Chill: Cover the bowl with plastic wrap or transfer the tzatziki to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together. I find that an hour or two is even better!
10. Serve: Before serving, give the tzatziki a final stir. Garnish with a few fresh basil leaves and a drizzle of olive oil. Serve chilled with pita bread, vegetables, grilled meats, or as a sauce for your favorite dishes.