I finally tried the famous Tzatziki Sauce! It’s a Greek sauce made with cucumbers, garlic, and Greek yogurt. Creamy, fragrant, and inviting! Tzatziki sauce is loved for its strong flavor and is also used as a side dish. Fresh, economical, and quick to prepare. So delicious! It’s perfect for accompanying various dishes. For example, grilled fish, grilled or raw vegetables. Or simply to spread on a nice slice of toasted bread! Don’t like garlic? No problem, you can skip it and still enjoy this delicious sauce! Have I piqued your interest? Then let’s see how to prepare the Greek cucumber and yogurt sauce.
Other recipes you might be interested in!
Shrimp salad with yogurt sauce
Cucumber boats with tuna and robiola
Cold roasted pepper rolls
Guacamole sauce ready in 5 minutes
Zucchini alla scapece without frying
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4-6 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2 cups Greek yogurt
- 2 Cucumbers
- 2 cloves Garlic
- 1 Lemons
- 2 tbsps Olive oil (about)
- to taste Salt
- A few leaves Mint (or dill)
Preparation
It’s said that the longer the Greek sauce rests, the better it tastes! So if you want, you can prepare this super fresh Tzatziki Sauce the day before and store it in the fridge.
Wash the cucumbers well. The original recipe suggests not peeling the skin, but I lightly peeled them with a peeler (you can leave the skin intact if you prefer).
Using a grater with not too large holes, grate the cucumbers into a bowl. Add a couple of pinches of salt, mix, and let rest so they can release their water.
This step is very important, let them rest for at least an hour. I left them in the colander for about 4 hours and then prepared everything in less than 5 minutes.
After the resting time, press the cucumbers with the back of a spoon to drain them one last time and then transfer them to a serving bowl.
To speed up the process, you can skip the resting, place the grated cucumbers in a clean kitchen towel and wring them out well.
Add the Greek yogurt, the juice of a lemon, and two (or three) garlic cloves to the bowl (those who don’t love it can skip it).
I grated the garlic cloves until they were almost a paste. The original recipe called for four/five cloves.
I used three, and the garlic flavor was quite intense. So adjust as you go, tasting.
If you feel a slight tingle on your tongue when tasting the sauce, don’t worry, it’s the characteristic of the garlic! Obviously, to eat this sauce, you should be a fan of garlic and cucumber!
Garlic can be omitted, but not the cucumber! To finish, season with a drizzle of olive oil and a bit of salt.
Mix and the Greek sauce is ready! Place it in a container to store it properly in the fridge. It keeps for about three to four days.
After resting, your fresh, light, and delicious Greek Cucumber Garlic and Yogurt Sauce is ready to be enjoyed in many ways!
Serve it garnished with cucumber slices and mint leaves, it will be a hit! Enjoy your meal and see you in the next recipe!
Note: As mentioned above, this sauce keeps well in the fridge for about 3-4 days. Just make sure to cover the bowl where you stored the sauce with a sheet of plastic wrap.
