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This Pink Radish Tzatziki is a gorgeously fresh summer dip that got its start when I had extra watermelon radishes from the farmers market. Adding them to classic tzatziki gives a glimpse of pink and a lively peppery bite. It is my go to for breezy dinners outside alongside grilled veggies and warm pita wedges.
Last summer my friends devoured a double batch at a picnic and every time I bring this dish it completely disappears from the table.
Ingredients
- Greek yogurt: plain, unsweetened gives that thick creamy tang. Freshness is everything so splurge on quality here
- Cucumber: should be firm and sweet. English cucumbers are lovely as seeds are gentler
- Watermelon radishes: for a bold color and extra crispness. Choose ones that feel heavy and solid with crisp skin
- Garlic cloves: grated for sharpness. Look for plump not shriveled cloves
- Fresh dill: brings herby brightness. Fronds should look green not wilted or brown
- Lemon juice: for acidity and pop. Use freshly squeezed for the biggest flavor difference
- Salt: crucial for drawing moisture and for flavor. I prefer a clean sea salt
- Olive oil: finishes the dish and rounds the flavors. Go for extra virgin and taste before using
Step-by-Step Instructions
- Strain the Yogurt:
- Set a fine mesh strainer over a bowl and scoop in the yogurt with a pinch of salt. Let it drain while you prep everything else. This concentrates the texture for that classic tzatziki thickness and deepens its flavor
- Prepare the Cucumber and Radishes:
- Grate the cucumber and radishes and sprinkle on another pinch of salt. Place in a separate strainer or cheesecloth and let them rest. Gently squeeze them occasionally to remove as much excess water as possible. This step prevents a watery dip
- Combine the Base:
- After about twenty minutes all liquid should be mostly drained. Transfer the strained yogurt, cucumber, and radishes into a mixing bowl. Add the grated garlic, fresh dill, and lemon juice. Stir well until completely blended. You want an even pink scattered with green and flecks of radish
- Taste and Finish:
- Taste for seasoning at this point. Since the salt was added for straining you may not need more. Save extra salt for a finishing sprinkle. Adjust dill and lemon to taste
- Serve and Garnish:
- Spoon the tzatziki onto a serving plate then give it a generous drizzle of olive oil. Right before serving shower with a pinch of flakey sea salt for a crunch
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Dill is my absolute favorite herb in this recipe My little cousin always helps sprinkle it in and it reminds me of childhood lunches in my grandma’s backyard with fresh dill always in a cup of water on the table
Storage Tips
Store Pink Radish Tzatziki in an airtight container in the coldest part of the fridge It will hold for about three days but after that some water may begin to separate Just give it a good stir before serving For picnics I pack it in a covered bowl and keep chilled with an ice pack until serving
Ingredient Substitutions
If you cannot find watermelon radishes try any firm peppery radish variety Regular red radishes are classic Use plain unsweetened yogurt if Greek yogurt is unavailable but strain it as much as possible For an herby twist mint can substitute for dill A vegan yogurt alternative also works but choose one with good tang
Serving Suggestions
Spoon this dip with grilled lamb skewers or roasted sweet potatoes spread inside pita with crisp lettuce or simply pile it high on sourdough toast For parties a dollop on top of a grain bowl adds freshness Sometimes I make extra just to have for morning avocado toast
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Cultural Context
Tzatziki is a staple of Greek tables a cooling complement to heavier dishes The touch of radish plays on the tradition of adding garden veggies to yogurt for a modern yet rooted twist Many Eastern Mediterranean cuisines have similar variations and adding radish brings lovely color and flavor while celebrating seasonal produce
Frequently Asked Questions
- → What gives this tzatziki its pink color?
The pink hue comes from grated watermelon radish, which adds both color and a mild peppery flavor.
- → Why strain the yogurt and vegetables?
Straining removes excess liquid, resulting in a thicker, creamier consistency and more concentrated flavors.
- → Can I use regular radishes instead of watermelon radish?
Yes, regular radishes will work, but watermelon radish adds a unique color and milder bite.
- → What type of yogurt is best?
Use plain, unsweetened Greek yogurt for ideal texture and a tangy flavor profile.
- → How should I serve this dish?
It pairs well with fresh bread, raw vegetables, or as a topping for grilled meats and fish.