By: Eleni Saltas
Tzatziki is a perfect complement to grilled meats like lamb or kabobs, and is commonly served tableside with warm pita and vegetables. To go beyond the common use of this versatile dip, tzatziki can be spread on a burger and used as a sauce for fries. It can be dolloped on salmon or salad. It can be dipped with dolmades. You can even mix a little tzatziki in each spoonful of pilafi (lemon rice). The point is you really can’t go wrong with tzatziki.
- 1 whole cucumber
- 2 cups homemade Greek yogurt (or 2 cups good store-bought Greek yogurt)
- 4 to 6 garlic cloves, minced
- 1⁄2-1 teaspoon white pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1⁄2 lemon, juiced
- Salt, to taste
- 1 tablespoon fresh dill, chopped (optional)
Step by Step Instructions
Peel, seed, and grate the cucumber. Place in a colander and put a heavy plate on top of the cukes to press the liquid out. Set aside for at least 30 minutes to drain.
In a bowl, combine the yogurt, garlic, and white pepper. Add the grated cucumbers (use less or more to get the consistency you want). Add olive oil and vinegar and mix together. Slowly add lemon juice and combine well.
Taste and if necessary add more olive oil, white pepper or salt. If preferred, add dill to the mix or just use for garnish.
Tzatziki gets stronger the longer it sits. Make your tzatziki the night before to allow the flavors to really blend together.