Tzatziki sauce is a traditional Greek creamy creation that is known around the world. Cool and full of flavor it can be served with your next BBQ kebabs, grilled vegetables, as a salad dressing or a dip. The bright and creamy flavor of Tzatziki goes so well with Mediterranean cuisine that it has seemingly endless applications.
I decided to go homemade and now it’s time for you to go stir up your own batch. I used this for Chicken Souvlaki skewers and warm homemade flatbread. No need to worry about leftovers for this one.
- 1/2 English cucumber
- 1/2 teaspoon sea salt plus more for seasoning
- 2 cups whole-milk Greek-style yogurt
- 1 clove medium garlic peeled and minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon finely chopped dill leaves
- 1 tablespoon finely chopped mint leaves
- Fresh ground black pepper to taste
- Peel and grate cucumber. Transfer to a fine-mesh sieve set over a medium bowl, and toss with 1/2 teaspoon salt. Let cucumber stand for 10 minutes and then press with the back of a spoon to expel and discard any excess liquid.
- In a medium mixing bowl, place all ingredients and stir to combine. Taste and adjust seasoning with salt and pepper. Cover and refrigerate until needed. Tzatziki will last between 2 and 3 days stored this way.
For an appetizer, try these Warm Rosemary and Garlic Baked Olives. An easy crowd pleaser.
And you’ll need to grill some Chicken Souvlaki Skewers for that Tzatziki Sauce. Serve with some warmed Naan and you’ve got a delicious and fresh Mediterranean meal.