I love the freshness of cucumbers and I love the zip of garlic. Tzatziki sauce is a brilliant combination of these two ingredients. This recipe is super easy. You can use it as a dipping sauce or as a sandwich topping or even as a salad dressing. In the picture above I enjoyed it with warm herbed naan and a few olives. Molto Mediterranean.
2 cups low-fat Greek yogurt
1/2 English cucumber, grated
2 cloves of garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon dill (see notes below)
1/2 teaspoon salt (divided in half)
Grate the cucumber, put into a colander, sprinkle on 1/4 teaspoon salt and allow excess water to drain. In the meantime, stir together the yogurt, olive oil, garlic, vinegar, and remaining 1/4 teaspoon of salt in a mixing bowl. It looks like it won’t combine, but keep stirring, the olive oil will eventually disappear into the yogurt.
Place the cucumber in several paper towels or a tea towel and squeeze out any excess water. You’ll be surprised at how much water comes out. Add the cucumber and dill to the yogurt mixture and stir to combine. Test to see if it needs a little more salt.
Refrigerate for an hour before serving.
Traditionally the herb used in tzatziki is dill, but you can replace that with whatever you like. I’ve made tzatziki sauce with basil, oregano, mint, parsley. Try different flavors to see which one you like best.
Tzatziki will keep in the refrigerator for 3-5 days.
For the herbed bread, I bought pre-made naan. Brush it lightly with extra virgin olive oil, sprinkle on some salt and pepper, and shake on a dried Italian herb blend. The one I used consisted of oregano, basil, marjoram, and red pepper flakes. Warm it in the oven for a few minutes. Cut into pieces and enjoy with tzatziki.
A mix of Mediterranean olives completed the snack.
This is a cool, bright lunch and also makes an interesting healthy snack for game day.