Tzatziki sauce is a nutrient-rich, traditional Greek dip or dressing. Made with fresh, probiotic yogurt, cucumbers, lemon juice, olive oil, and dill this tzatziki sauce recipe tastes cool, refreshing, and light. We enjoy dipping savory meatballs in it, using it as a dressing on any salad featuring olives or feta, and pairing it with freshly sliced veggies like red bell peppers, tomatoes, carrots, summer squash, cucumbers, or celery.
Tzatziki Sauce Recipe
Tzatziki Sauce: The Players
- 3 cups of Greek yogurt* (where to find yogurt starter cultures)
- 2 cucumbers, seeded and shredded
- 1 lemon, juiced
- 1 Tbsp. olive oil (where to find REAL olive oil)
- 1 Tbsp. chopped fresh dill
- 3 cloves garlic, minced (optional)
- salt, to taste
*Or, you can strain your own yogurt for a while to yield Greek yogurt and whey. (This can be anywhere from a half hour to two hours, depending on how thick your strainer/cheesecloth is. Be sure not to strain so long that you’ve made yogurt cheese!) Collect the whey and use it to ferment your own condiments, like this enzyme-rich mayonnaise.
Tzatziki Sauce: The How-To
1) Begin by slicing your cucumbers in half and removing the seeds from them, if you haven’t already. Once shredded, slightly salt your cucumbers and leave them in a bowl for about 30 minutes to draw out the water. After the half hour has passed, drain the water from your bowl and blot your cucumbers with an absorbent towel.
2) Whisk all the ingredients together by hand, or use a blender or food processor if you prefer.
3) Let refrigerate for at least 2 hours. DO NOT SKIP THIS STEP. It is essential to allow the flavors to fully blend.
4) Enjoy your tzatziki sauce!
(photo by st_gleam)