Total time: 1hr to 2hr

Difficulty: Easy

This simple recipe is often served in Greece as an hors-d'oeuvre with rustic bread, or as a sauce for eggplant, fried zucchini or grilled fish.

Depending on the region, tzatziki is given a more acidic tang by adding half a teaspoon or so of vinegar or lemon juice; personally, I prefer it to make it more mellow with a tablespoon of mayonnaise - it's a matter of taste.

Generally no pepper is added though some people add a pinch of dill.

Serve it as a dip with crudités.