AuthorAndreaA Greek yogurt and cucumber sauce with fresh herbs. It compliments Mediterranean dishes very well. Make more, rather than less of this recipe because it's so good.
This basic recipe yields about 2 ½ cups; multiply if necessary.
Grate English seedless cucumber on the large grate on a box grater, combine with 1/2 tsp of salt. Salt will help cucumber release it's moisture. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over a colander the sink or squeeze in cheesecloth or a tea towel. You can do this is smaller portions to help squeeze out the most moisture.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Ingredients
Directions
Grate English seedless cucumber on the large grate on a box grater, combine with 1/2 tsp of salt. Salt will help cucumber release it's moisture. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over a colander the sink or squeeze in cheesecloth or a tea towel. You can do this is smaller portions to help squeeze out the most moisture.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
