Make Greek Tzatziki at home!
Tzatziki is yummy and refreshing, and it’s so easy to make! If you haven’t already, check out the recipe I have in my cookbook The Cultured Chef. I offer an interesting twist on this Greek Classic recipe. Here I’ll just stick to the basics. Mmmmm, Greek yogurt, cucumbers and fresh herbs. What’s not to love? This recipe yields about 2 and a half cups.
INGREDIENTS
- 2 ½ cups freshly grated cucumber
- 1 cup plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh dill
- 4 teaspoons lemon juice
- 1 medium clove garlic, minced
- ½ teaspoon salt
INSTRUCTIONS
Roll up your sleeves, we’re about to wring out some wet cucumber. Take up large handfuls of the grated cucumber and squeeze it over the sink to wring out the excess water. You can also place the cucumber in cheesecloth if you have it, or place it between several layers of paper towels and press down to squeeze out the water. Work until you’ve squeezed all the grated cucumber.
Now, are you ready for this? Add ALL of the ingredients to a large bowl and stir to blend it all together. That’s right! Everything all at once. After it’s all mixed up, go ahead and read the chapter about Greece in The Cultured Chef. After it sits for about 5 minutes, come back and taste your creation. If you think it needs more herbs or salt, have at it. I want you to enjoy this tasty treat.
I like Tzatziki chilled in the fridge for several hours because the flavors blend together, but if you’re in a hurry you are certainly welcome to eat it right away. Enjoy with cut veggies, pita bread or pita chips, served with salad, or any other way you can imagine to serve it. Don’t tell anyone, but I like licking the bowl when I’m done.
If you keep your Tzatziki in an airtight container and store it in the refrigerator, it should keep for about 3 or 4 days. Like you won’t eat it before then?!
