Greek Tzatziki Sauce with Greek Yogurt, Cucumber & Fresh Herbs
Makes 6 ounces
Ingredients
- ½ medium English Cucumber
- ½ Teaspoon Salt (for the cucumber)
- ½ Teaspoon Dried Dill (Fresh is better if you have it 1 ½ tsp.)
- 12 leaves Fresh Mint (Optional More if you love the mint flavor, less if you don't)
- 1 clove Roasted Garlic (optional)
- 1 5-6 ounce container Greek Yogurt (Full fat, plain)
- 1 Tablespoons Lemon Juice (or substitute 1 teaspoon red wine vinegar for a more Greek flavor.)
- 1 Tablespoons Olive Oil (Extra Virgin, plus more for drizzling)
Instructions
- Slice the cucumber in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber using a box grater into a bowl.½ medium English Cucumber
- Sprinkle the grated cucumber with salt, wrap tightly in a paper towel or cheesecloth, and let sit for 30 minutes. The salt draws out excess moisture that would make your tzatziki runny.½ Teaspoon Salt
- While the cucumber drains, finely mince the fresh dill and mint. If using roasted garlic, mash into a paste. If using raw garlic, grate on a microplane.½ Teaspoon Dried Dill, 12 leaves Fresh Mint, 1 clove Roasted Garlic
- After 30 minutes, squeeze the wrapped cucumber firmly over the sink to release all remaining moisture.
- In a medium bowl, combine the drained cucumber, Greek yogurt, olive oil, lemon juice (or red wine vinegar), dill, mint, and garlic. Stir until fully combined. Taste and adjust salt as needed.1 5-6 ounce container Greek Yogurt, 1 Tablespoons Lemon Juice, 1 Tablespoons Olive Oil
- Cover and refrigerate for at least 30 minutes before serving — overnight is even better.
Notes
Optional:
- 1 clove roasted garlic (You can mince a clove of fresh garlic but I like the roasted in the recipe better. In my opinion, the fresh is too strong. But do what YOU like.)
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