Greek Tzatziki Sauce is made from just a few ingredients. Fresh cucumbers and Greek yogurt are the base of this fresh, light and healthy sauce.
This Greek Tzatziki Sauce is perfect served as a dip with pita chips or veggies, as a condiment for wraps and gyros or as an accompaniment to many Mediterranean dishes.
All Greek food has a special place in my heart. My father was born and raised in Athens, Greece and while on a military service trip to South America, he met my mom and the rest is history! Love at first sight made him stay but his roots and family kept him going back home yearly.
After my dad broke the news to his family in Greece, my Greek grandmother (Yiayia) took a trip
to go see what was going on to meet my mom – keep in mind it was the 70’s – she also wanted to teach my mom how to cook Greek food and how to take care of his son!! Imagine that!
forty some thirty-some years and I am in my kitchen making this light and cool Greek Tzatziki to post it on the blog! I am half Greek after all!!!
Greek Tzatziki Sauce is incredibly easy to make. There are slightly different versions depending on what island you come from, but the basic principle is the same. Grated cucumber, Greek yogurt, garlic (sometimes lots of garlic), olive oil and a form of acid. Some add fresh herbs as well.
My version has lemon juice as well as white wine vinegar. According to my mom, my grandma’s version only used lemon juice. So after a few minutes of questioning my decision to change the recipe, she went ahead an inhaled the whole thing as if there was no tomorrow. I think that meant success!
- I use either full fat or non-fat Greek yogurt. Full fat of course produces the best results.
- You can add more or less garlic and dill according to your taste.
- Top this delicious Lemon and Herb Roasted Chicken with a big dollop of tzatziki sauce!
- Add Greek Tzatziki Sauce to this healthy and nutritious Quinoa Bowl with Roasted Vegetables and Kale
- Serve Greek Tzatziki Sauce with warm pita bread, pita chips and vegetables or with grilled meats, chicken and fish.
- Love Greek flavors? Try my Ultimate Greek Chopped Salad
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Greek Tzatziki Sauce
- 1 large seedless cucumber (hothouse/English unpeeled)
- 1 teaspoon salt, divided
- 11/2 cup Greek Yogurt (full fat or non fat)
- 2 garlic cloves, minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 - 2 tablespoon lemon juice, freshly squazed
- 2 teaspoons fresh dill, minced
- Pinch of ground black pepper
- Grate the cucumber and toss with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.
- Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.
- You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.
- Serve chilled or at room temperature.
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