Herbed Tzatziki with Grilled Flatbread & Summer Crudités

This is the summer spread that disappears first at every gathering. Cool, garlicky tzatziki loaded with fresh dill and mint, served alongside warm grilled flatbread and a platter of crisp seasonal vegetables. It takes about 15 minutes to pull together and looks effortlessly abundant on any table. Why You'll Love This Recipe Tzatziki is one of those recipes that rewards good ingredients and very little technique. The key is squeezing as much moisture as possible from the cucumber before folding it in — this keeps the dip thick and creamy rather than watery. Fresh herbs make all the difference here, so don’t skip them. Ingredients Tzatziki 2 cups full-fat Greek yogurt (or thick coconut yogurt for dairy-free) 1 medium English cucumber, coarsely grated 2 garlic cloves, finely grated or minced 2 tbsp fresh dill, finely chopped 1 tbsp fresh mint, finely chopped 1 tbsp extra virgin olive oil, plus more to finish 1 tbsp fresh lemon juice ½ tsp fine sea salt, or to taste Freshly cracked black pepper To Serve 4 flatbreads or pitas (store-bought or homemade) 1 tsp olive oil, for brushing Assorted summer crudités: cherry tomatoes, radishes, sugar snap peas, Persian cucumbers, bell pepper strips, endive leaves Flaky sea salt and a drizzle of olive oil, to finish Instructions Grate the cucumber on the coarse side of a box grater. Transfer to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is essential for a thick dip. In a medium bowl, combine the Greek yogurt, squeezed cucumber, garlic, dill, mint, olive oil, and lemon juice. Stir well to combine. Season generously with salt and pepper. Taste and adjust — add more lemon for brightness, more garlic for punch, or more salt as needed. Cover and refrigerate for at least 20 minutes to let the flavours meld (or up to 24 hours ahead). When ready to serve, brush the flatbreads lightly with olive oil and grill on a hot grill pan or outdoor grill for 1–2 minutes per side until charred and warmed through. Cut into wedges. Spoon the tzatziki into a wide shallow bowl. Drizzle with olive oil and a pinch of flaky salt. Arrange the grilled flatbread and crudités alongside and serve immediately. Tips & Variations Make it dairy-free: Thick coconut yogurt or cashew yogurt works beautifully — just make sure it’s unsweetened and strained. Herb swaps: Flat-leaf parsley or chives can stand in for dill if that’s what you have. Make ahead: Tzatziki keeps in the fridge for up to 3 days and actually improves overnight as the garlic mellows. Serve it with: Grilled lamb skewers, falafel, roasted vegetables, or as a sauce for grain bowls. No grill? Warm flatbreads directly over a gas flame or in a dry cast iron pan for similar results.

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