Content-Type: Food Blog
Any summer dinner will be made more vibrant by this recipe for fresh tzatziki!
Tzatziki tastes great on sandwiches, pita, grilled vegetables, and more! Rich, creamy, and full of fresh herbs!
Get the pita ready—tzatziki it’s the time! I uploaded my favorite Greek salad on Monday, and today I’m posting another Greek staple: this cold, zingy sauce made with cucumbers.
The fact that dinner is suddenly simple is one of the best things about summer. Fresh fruits and vegetables, two of my favorite ingredients, are in season.
Our garden herbs are at their most pungent, tomatoes are sweeter and juicier, berries are plumper, peppers are snappier, and so on.
When I want to highlight these peak-season vegetables, making dinner sometimes merely entails preparing a sauce to dress them up.
The sauce in this dish is thick and creamy, vibrant, and full of fresh herbs, making it a terrific way to showcase summer veggies. So combine it, plate it up with a ton of pita and your preferred summer vegetables, and call it dinner!
TZATZIKI, WHAT IS IT?
In order to make tzatziki, you need strained yogurt, cucumbers that have been cut into thin ribbons, olive oil, garlic, lemon juice, salt, and herbs.
While my tzatziki recipe relies on standard full-fat Greek yogurt, traditional Greek tzatziki is typically made with sheep or goat yogurt.
It is simpler to locate in stores and still has the thick, creamy consistency that you desire in tzatziki sauce. I add fresh mint and dill to the recipe’s other traditional components for a vibrant, summery touch.
MAKING TZATZIKI SAUCE
The tzatziki sauce is really simple to make at home, although I originally learned how to make it at Greek restaurants. It’s now one of my must-make summer sauces, along with the pesto. How to do it is as follows:
- Grate the cucumber first. To add texture and lots of green flecks to my finished sauce, I use the box grater’s biggest holes.
- Next, squeeze the shredded cucumber to remove the water. If you skip it, the water from the cucumber will cause your sauce to separate and your tzatziki won’t be as creamy. The cucumber can be lightly pressed between kitchen or paper towels or squeezed over the sink.
- Then, combine everything! Combine the yogurt, lemon juice, garlic, olive oil, salt, and herbs with the cucumber juice and chill until ready to use.
I’m done now!
A tasty summer dipping sauce is this simple tzatziki sauce recipe. Add it to a summer crudité plate or use it to liven up grilled vegetables, sandwiches, and other dishes!
Serves: 4 to 6
- 1/2 cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon lemon juice
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove, grated
- 1/4 teaspoon sea salt
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint, optional
- Squeeze out some of the extra water by placing the cucumber on a towel and gently doing so.
- Combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using, in a medium bowl. Refrigerate until ready to use.