Description
This recipe uses Greek yogurt, grated cucumber, red wine vinegar, minced garlic, salt, extra virgin olive oil, fresh herbs, and a little lemon zest. It tastes great with pita, vegetables, or grilled meats.
Ingredients
Scale
- 1 cup plain 2% Greek yogurt (Note 1)
- 1/2 English cucumber, grated (Note 2)
- 1 small garlic clove, finely minced
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon fresh lemon zest (optional)
- 1/2 tablespoon chopped fresh dill
- 1/2 tablespoon chopped fresh mint (or parsley)
Instructions
- Use the large holes on a box grater to manually grate the cucumber.
- Spoon the grated cucumber into a cheesecloth, kitchen towel, paper towel, or fine mesh strainer. Squeeze out all the excess liquid from the cucumber directly over the kitchen sink. There will be A LOT of liquid. Set aside.
- In a large mixing bowl, stir together the grated cucumber, yogurt, garlic, red wine vinegar, extra-virgin olive oil, salt, lemon zest, dill, and mint. Mix until well combined.
- Cover and chill in the fridge until ready to use. It tastes best after chilling for at least 1 hour in the fridge. When you’re ready to eat, give the tzatziki sauce a good stir and drizzle with more extra-virgin olive oil if desired.
Notes
- You can use 0% Greek yogurt or any thick, plain yogurt.
- There’s no need to peel the cucumber for this recipe, but you can if you prefer.
- Keep it vegan: Use a vegan plain Greek-style yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Greek