Tzatziki Bowl

About This Recipe

A tzatziki bowl transforms the iconic Greek dip into a satisfying, protein-rich meal — creamy strained yogurt swirled with grated cucumber, sharp garlic, fresh dill, and a drizzle of grassy olive oil, served alongside warm pita, olives, roasted vegetables, and grilled chicken or chickpeas. It is Mediterranean eating at its most effortless.

Ingredients

Serves 2

• 400 gfull-fat Greek yogurt (strained/thick)
• 1 largecucumber, coarsely grated
• 2 clovesgarlic, minced or grated
• 2 tbspfresh dill, chopped
• 1 tbspfresh mint, chopped
• 2 tbspextra-virgin olive oil, plus extra to drizzle
• 1 tbspwhite wine vinegar or lemon juice
• 0.75 tspsalt
• 200 groasted chickpeas or grilled chicken slices, to serve
• 4 pieceswarm pita bread, to serve
• 60 gKalamata olives
• 100 gcherry tomatoes, halved
• 0.5 tspdried oregano, for garnish

Instructions

1. 1

   Drain the cucumber

   Grate cucumber using the large holes of a box grater. Place in a clean cloth or several layers of paper towel and wring out as much liquid as possible. This prevents the tzatziki from becoming watery.

2. 2

   Make the tzatziki

   Combine Greek yogurt, drained cucumber, garlic, dill, mint, olive oil, vinegar, and salt in a bowl. Stir well to combine. Taste and adjust garlic, salt, or acidity. For best flavour, refrigerate at least 30 minutes before serving.

3. 3

   Assemble the bowls

   Divide tzatziki between two wide bowls. Arrange roasted chickpeas or chicken, olives, cherry tomatoes, and warm pita pieces around the tzatziki. Drizzle with extra olive oil and sprinkle with dried oregano.

Variations

• •

  Add a pinch of smoked paprika on top for colour and subtle smokiness.

• •

  Swap chickpeas for falafel to keep the bowl fully vegetarian and vegan (using dairy-free yogurt).

Storage

Tzatziki keeps refrigerated up to 4 days. Assemble bowls fresh; store components separately.