Tzatziki is typically paired with grilled meats in Greek cuisine. I love this sauce. You get the tang of Greek yogurt and lemon with the freshness of cucumber and it goes with nearly anything. It is the secret pop inside your local gyro or falafel and is also great as a dip.
- 3 c Greek Yogurt
- 4 tsp lemon juice
- 1 large cucumber, shredded
- 3 T fresh dill weed
- 1 T kosher salt
- 2 cloves garlic, minced or 1 tsp dried minced onion
- salt and pepper to taste
- Shred cucumber and place into a colander in the sink.
- Stir in the kosher salt and cover with a towel then place a heavy item on top.
- Let cucumber drain for at least 15 minutes, up to 30 minutes.
- Combine all ingredients in a large bowl and mix well.
- Test for seasoning and add salt and pepper as needed.
- Let the flavors mingle in the refrigerator for at least an hour, longer is better, I usually make the day before I'm going to use it.
I plan on making weekday gyros tomorrow, the dish that made me fall in love with this sauce and Greek food in general. If there is any Tzatziki leftover I’m going to have some on a bagel in the morning or we’ll just dip some tortilla or pita chips right in. I like to make my own pita chips, just cut a pita bread into triangles, brush with a little olive oil and bake at 400 F until crispy. This recipe may seem like it makes a large amount but, trust me, you’ll gobble it up before you realize it. Also should last in the fridge for a week or so in a tight-fitting container.
Let me know your favorite way to use Tzatziki in the comments!
Image Source: Wheeler Cowperthwaite on flickr