Tzatziki Sauce
Condiment
Ingredients
3/4 English cucumber, partially peeled (striped) and sliced
1 tsp kosher salt, divided
4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
1 tsp white vinegar
1 tbsp Early Extra Virgin Olive Oil
2 cups Greek yogurt
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving
Directions
Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables. (also see notes for more ideas) Enjoy!
To Store: It’s best to store tzatziki in the fridge in a tightly-covered glass container, and use within 2 to 4 days.
Suggestions for Use: Tzatziki makes the perfect topping for Mediterranean-style baked potato; or next to stuffed snapper or pan-seared trout; lamb chops; chicken souvlaki; shawarma and more! I also use it simply as a sandwich spread.
Recommended for this Recipe: Early Harvest Greek extra virgin olive oil. SAVE! Try our Greek Olive Oil Bundle.
Notes
This recipe is adapted from Yogurt Culture. It is my quick version, and it’s been cut down to suit a smaller family.
Cook’s Tips: This is very garlicy dip, if you prefer, start with a smaller amount of garlic and incorporate more as needed. And to change things up, feel free to stir in a tablespoon or so of chopped fresh dill or fresh mint.