There’s something quietly grounding about making tzatziki. It’s one of those recipes that doesn’t ask much of you, just a few humble ingredients, a bit of care, and time to let it settle and that you can whip up in a relatively short time.
This is the kind of food that supports a table rather than steals the show: cooling, creamy, gently herby. It pairs beautifully with houmous, roasted vegetables, flatbreads or simply a spoon when you’re standing in the kitchen waiting for everyone else to catch up.