This refreshing tzatziki sauce comes together in just 5 minutes and is perfect for pairing with my Chicken Souvlaki, grilled lamb, Greek salads, or as a dip. I personally love using a good old-fashioned slicing cucumber (peeled, of course) instead of the hot house varieties wrapped in plastic. If you have fresh mint and dill, they make a great addition, but they’re totally optional.
Yield: About 1 ½ cups
Ingredients:
1 cucumber, peeled and grated (I use the largest side of my cheese grater)
1 cup whole milk Greek yogurt
Juice of half a lemon
2 tablespoons extra-virgin olive oil
1 garlic clove, finely chopped
½ teaspoon sea salt (or to taste)
Freshly cracked pepper, to taste
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint (optional)
Instructions:
Grate the cucumber and place it in a clean kitchen towel or paper towel to squeeze out any excess moisture.
In a bowl, combine the grated cucumber, Greek yogurt, lemon juice, olive oil, garlic, and sea salt.
Stir in the fresh dill and mint (if using).
Add freshly cracked pepper to taste and mix well.
Taste and adjust seasoning as needed.
Serve immediately or refrigerate for up to 2 days for the flavors to meld.
How to Use:
Serve alongside my Chicken Souvlaki or grilled lamb for a classic pairing.
Put a dab over Greek salads for a rich, creamy addition.
Use as a dip for veggies, pita bread, or crackers.