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.
- Bell peppers
- Green beans
- Corn on the cob
- Toasted pita wedges
- Crisp raw vegetables
- Cheese and crackers
Falafel, Sandwiches and Salads
- Pita sandwiches (you could use it instead of the avocado in that recipe)
- Lentil salad
- Chickpea salad
- 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
- 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.