Pronounced tsah-see-key, the essential sauce found in Greece and Middle Eastern countries
Simple to put together and big on flavor. The key is to use fresh herbs and quality Greek yogurt.
Grate the cucumber and squeeze the moisture out before adding
Cucumbers contain a lot of water, so after grating the cucumber, put it in the middle of a clean dish towel, twist and squeeze out as much water as possible. This will ensure your Tzatziki will not be watery!
Fresh dill and mint are essential for the best flavor
Use a microplane to grate the garlic
Tzatziki
This flavorful Greek Yogurt based sauce is what makes Greek Souvlaki so delicious
Equipment
- Microplane Zester-Grater This is one of my most-used kitchen tools!
Ingredients
- ¾ cup English cucumber, grated Drain and squeeze all moisture out
- 1 teaspoon Kosher salt
- 4 Garlic Cloves, finely grated
- 1 teaspoon White wine vineger
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Greek Yogurt
Instructions
- In a medium bowl, add the Greek yogurt
- Grate the garlic cloves using a microplane and add to the bowl
- Grate the cucumber into a colander and let drain for 15 minutes. Transfer to a tea towel and squeeze out remaining moisture and add to the bowl
- Add in the salt, vinegar and olive oil. Stir to combine.
- Tzatziki is best if it is refrigerated for at least 1 hour.
Tried this recipe?Let us know how it was!
