Tzatziki is like a cool breeze on a hot summer day, a refreshing dip that can turn simple bread into a Mediterranean delight. I stumbled upon this recipe during a sun-drenched vacation in Santorini, where the waves crash against the cliffs like a gentle whisper of the sea. It’s surprisingly easy to make—just a mix of creamy yogurt, crisp cucumber, and a hint of garlic. Who knew such a simple combo could evoke memories of white-washed buildings and azure skies?
Steps
- Grate the cucumber using a box grater or a food processor for efficiency. Sprinkle with a bit of kosher salt and set in a cheesecloth or heavy napkin to squeeze out excess moisture.
- In a large mixing bowl, combine minced garlic, white vinegar, and a splash of olive oil. Stir together to blend the flavors.
- Add the drained cucumber to the garlic mixture, then incorporate the Greek yogurt. Season with a pinch of white or black pepper, and add fresh dill or mint if desired.
- Mix everything until well combined. Refrigerate the mixture for 30 minutes to two hours to allow the flavors to meld and the sauce to thicken.
- Before serving, stir the tzatziki sauce to refresh it, and transfer to a serving bowl. Optionally drizzle with extra virgin olive oil for added richness. Serve with pita bread or fresh vegetables.
Ingredients
- 3/4 English cucumber, partially peeled (striped)
- 1 teaspoon kosher salt, divided
- 4 to 5 garlic cloves, peeled and finely grated or minced (use 1 to 2 cloves for a milder flavor)
- 1 teaspoon white vinegar
- 1 tablespoon extra virgin olive oil
- 2 cups plain full-fat or reduced-fat Greek yogurt
- Handful of chopped fresh dill or mint (optional)
- 1/4 teaspoon ground white or black pepper (optional)
- Warm pita bread for serving
- Sliced vegetables for serving
Nutritional Values
Calories: 523.6kcal | Carbohydrates: 32g | Protein: 48g | Fat: 22.4g | Saturated Fat: 6.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 9.6g | Cholesterol: 25.6mg | Sodium: 2518.4mg | Potassium: 380.8mg | Fiber: 3.2g | Sugar: 22.4g | Vitamin A: 499.2IU | Vitamin C: 9.6mg | Calcium: 588.8mg | Iron: 3.2mg
FAQ
- What is tzatziki sauce made of?
- Tzatziki is a creamy dip or sauce primarily composed of strained yogurt (often Greek yogurt), cucumbers, garlic, and occasionally fresh herbs such as dill or mint. Traditional recipes may use yogurt made from sheep or goat’s milk, but full-fat Greek yogurt is a suitable alternative.
- How long does it take to make tzatziki sauce?
- You can prepare tzatziki sauce in about 10 minutes or less. The process involves grating and draining cucumbers thoroughly before mixing them with yogurt, garlic, and any additional herbs.
- What can you serve with tzatziki sauce?
- Tzatziki is highly versatile and can be served with a variety of dishes. It pairs well with fresh veggies like carrots and bell peppers, gyros, kebabs, fish, or even as a topping for baked potatoes. It’s also great as part of a mezze platter.
- How should tzatziki be stored and how long does it last?
- Store tzatziki sauce in a tightly-sealed glass container in the refrigerator. For optimal freshness, use it within 2 to 4 days.
- Can you make a vegan version of tzatziki?
- Yes, a dairy-free version of tzatziki can be made using cashews as a base instead of yogurt. This alternative is ideal for those avoiding dairy products.
Tips
- Properly Drain the Cucumbers: After grating the cucumbers, ensure you thoroughly drain them using a cheesecloth or heavy napkin. This step is crucial to prevent the tzatziki from becoming too watery.
- Adjust the Garlic to Taste: Start with a smaller amount of garlic if you prefer a milder flavor, and gradually add more to suit your taste preferences.
- Chill for Enhanced Flavor: Allow the tzatziki to chill in the refrigerator for at least 30 minutes before serving. This not only thickens the sauce but also helps the flavors meld together for a richer taste.
- Use Full-Fat Greek Yogurt: Opt for full-fat Greek yogurt instead of regular yogurt to achieve the desired creamy consistency without the risk of a runny sauce.
Equipment
- Food Processor – for finely chopping cucumbers.
- Cheesecloth or Heavy Napkin – for draining the grated cucumbers.
