If you’ve never had Tzatziki sauce before, we’ve got a real treat in store for you! Here is one of the finest uses for cucumber and a wonderful, cool sauce for summer dishes. In Greek restaurants, its often served with lamb, but I’m here to tell y’all that Tzatziki is excellent on eggs, fantastic on flat bread, pleasant on poultry, and beautiful on burgers; in other words, like hot sauce, it’s good on durn near everything!
Classic Tzatziki Sauce
1 8 oz container of Greek Yogurt, (You can use regular too)
1 med cucumber
2 tbspn olive oil
Juice from 1/2 to 3/4 lemon, (Your taste)
1 tspn dill, chopped fine, (You can also use mint instead)
2 cloves of garlic, minced
salt to taste
Line a colander or strainer with paper towel and drain your yogurt for around 30 minutes, (Critical step to avoid runny Tzatziki).
Peel, seed and grate cucumber.
Combine everything and mix well by hand, (Blending or processing makes your yogurt break down).
Place in a non-metallic bowl and refrigerate, covered for 2 hours.
For a first taste, try it with lightly toasted pita bread and a little crumbled feta cheese – εύγευστος! (Delicious!)