This yogurt and cucumber sauce is a staple of Mediterranean cuisine. It can be served with pita bread, as an appetizer, or accompany falafel or meat, as part of hearty meal. To reduce the water content, tzatziki sauce is traditionally made with strained yogurt. Fortunately, most grocery stores now sell Greek-style yogurt, which is already strained, meaning you can prepare homemade tzatziki sauce in a matter of minutes!
Recipe adapted from Vefa’s Kitchen.
PREP TIME: 10 minutes, plus chilling
YIELD: 4 cups
WHAT TO GRAB:
3 cups non-fat Greek yogurt (I used Fage)
1 large cucumber, peeled, seeded, and diced
3 tablespoons dill, chopped
3 cloves garlic, diced
3 tablespoons olive oil
1 teaspoon lemon zest
1/2 teaspoon Kosher salt
HOW YOU DO IT:
1. Place the cucumber in a colander in the sink and sprinkle with the salt. Allow to drain for 10 minutes. Rinse under cold running water to remove any excess salt. Gently press the cucumbers to remove any remaining liquid. Dice the cucumbers.
2. In a mixing bowl, combine the cucumbers with the yogurt, dill, garlic, oil, and lemon zest. Mix well, and refrigerate for at least an hour for the flavors to come together. Serve with warm pita bread, as part of a falafel sandwich!