Last time, I posted about making Greek (strained) yogurt at home, and here’s one of my favorite ways to use it. Tzatziki is a Mediterranean sauce or dip which is good with veggies, bread, or meat. It’s best after it sits for a night to let the flavors develop, so plan ahead if possible.
3/4 cup (180mL) Greek or strained yogurt
1 tbsp olive oil
1/2 tbsp lemon juice
1 small clove garlic
1/4 tsp salt
1/8 tsp pepper
Cut the cucumber in half lengthwise and remove seeds with a spoon. If the cucumber has a thick peel, you may want to remove it, but it’s not necessary. Chop the remaining cucumber into small pieces.
Mix all ingredients together well. Let the tzatziki sit in the fridge for several hours or overnight. The flavors will get stronger as it sits, so don’t add more garlic until you taste it the next day. If some water collects on top of the tzatziki overnight, you can pour it off, or mix it back in.
Some of my favorite ways to eat this are with pita bread or chips, with falafel, with chicken, or with rice dishes that have warm spices in them. In the picture above I have a homemade pita filled with sauteed chicken, tzatziki, red onion, broccoli sprouts, and extra cucumber.