Just back from a week of vacation in Greece, full of emotions, history, culture, and unforgettable memories! The meals were no less, and indeed, could I not be influenced in the kitchen? I even purchased a cookbook with all the traditional Greek recipes, impossible to resist! Of course, I’m not going to reproduce everything I tasted there, otherwise, goodbye diet plans, but my husband fell in love with this special versatile accompaniment sauce, suitable for any dish: from meat to fish, from crostini to spread it on to potatoes and other vegetables cooked in any way! In short, a joker recipe, and fortunately, it’s not caloric since it is based on simple and genuine ingredients like yogurt and cucumber, rich in water, fiber, vitamins, minerals, and tartaric acid, making it purifying, diuretic, detox, and line-friendly, perfect to counter the summer’s indulgences! So here I am with this fresh idea that you will also love madly!
All “vegetarian” recipes are without meat and/or fish (N.B. other animal protein-based foods, such as eggs and cheese, may be used).
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 45 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Greek
- Seasonality: Summer
Ingredients:
- 6 oz Greek yogurt
- 1 cucumber (medium)
- 2 tsp Lemon juice
- 2 cloves garlic
- A few leaves Mint
- 1 tbsp apple cider vinegar (or white wine)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- to taste black pepper
Tools:
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Knife
- 1 Grater
- 1 Bowl
- 1 Spoon
- 1 Plastic wrap
Preparation:
First, trim and peel the cucumber, cut it in half, and then grate it using a grater with large holes.
Place the obtained pulp in a fine-mesh strainer and let it drain its vegetable water for 15′ or quickly squeeze the grated cucumber with your hands.
Separately, in a bowl combine the yogurt, the oil, the vinegar, the lemon juice, the garlic, the finely chopped mint, a pinch of salt, and finally a grind of pepper.
After mixing well, add the cucumber, well-drained and squeezed*, and continue to mix.
Put the tzatziki sauce in the fridge for 30′, covered with plastic wrap.
Then serve it with your preparations as desired.
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store tzatziki sauce in the fridge well covered with plastic wrap and drizzled with a bit of oil on the surface for a maximum of 3-4 days.
Tips, notes, variations, and suggestions
🟣* For perfect tzatziki, I recommend adding the grated cucumber and squeezed together with the other ingredients just before serving, because the water it contains might still water down the yogurt.
