Tzatziki is a hymn to Mediterranean freshness: a creamy, very quick and fragrant sauce, queen of Greek tables, perfect to accompany light and tasty dishes. Made with thick Greek yogurt, grated cucumber, garlic and a drizzle of extra virgin olive oil, tzatziki is simple but full of character.
With its balance between creaminess and acidity, it is ideal for refreshing a grilled meat dish, flavoring a falafel sandwich, enriching a bowl of vegetables or accompanying roasted or fried potatoes. Each spoonful contains the authentic taste of summer: fresh, savory and aromatic.
Served cold, with pita bread or crunchy vegetables, it turns even the simplest snack into a moment of pure Mediterranean pleasure.
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- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: No-cook
- Cuisine: Greek
Ingredients
- 1 cup Greek yogurt (best if strained)
- 1 cucumber (medium-large or 2 small)
- 1 clove garlic (or two for a stronger taste)
- 4 leaves mint (or dill)
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- to taste salt
For the tzatziki you will need
- 1 Grater
- 1 Bowl
Tzatziki Preparation
Grate the cucumber (with the peel on or peeled) using a coarse grater.
Squeeze it well between your hands or in a clean cloth to remove the excess water.
In a bowl place the yogurt, the squeezed cucumber, the crushed or very finely chopped garlic, the chopped mint, the oil, the lemon juice and the salt. Mix well, taste and, if necessary, adjust with more salt or lemon juice.Let the tzatziki rest in the fridge well covered for at least 30 minutes before serving: this way the flavors will meld better.
When serving, you can garnish with a drizzle of oil, some fresh mint or dill and a few olives.
Storage
Tzatziki keeps in the fridge well covered for 3 days.
Always keep it cold: being based on yogurt and raw cucumber, it tends to spoil easily outside the fridge.
Stir well before serving, as it may separate slightly (release of water from the cucumbers).
