Daniel’s Table News

Big Flavor Low Fat – Tzatziki

Aug 3, 2023 | Recipes

Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce. Tzatziki is a Greek recipe made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

Uses for

Grilled Vegetables

Bell peppers
Mushrooms
Carrots
Asparagus
Green beans
Corn on the cob

Appetizer Spreads

Toasted pita wedges
Crisp raw vegetables
Olives
Cheese and crackers

Falafel, Sandwiches and Salads

Falafel
Pita sandwiches (you could use it instead of the avocado in that recipe)
Tabbouleh
Lentil salad
Chickpea salad

INGREDIENTS

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

INSTRUCTIONS

Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

MAKE IT DAIRY FREE/VEGAN: Substitute an equal amount of cashew sour cream for the yogurt, and thin the tzatziki with a small splash of water if necessary.

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