Greek Tzatziki Sauce

Derek Farwagi

5 from 1 vote

Prep Time 15

Course Appetizer, Sauce

Cuisine Greek, Mediterranean

Servings

Calories

1 cup Peeled and grated cucumber (No need to seed the cucumber first, grate on the large holes of your box grater).
1 cup Plain Greek Yoghurt
2 tbsp Extra-virgin olive oil
2 tbsp tablespoons chopped fresh mint and/or dill
1 tbsp tablespoon lemon juice
1 medium clove garlic, minced
Salt to taste

In a smal bowl, lightly salt the grated cucumber and set aside.
In a separate serving bowl, mix the yogurt, olive oil, herbs, lemon juice, garlic and stir to blend. Taste and add additional chopped fresh herbs and lemon juice. Set aside.
Lightly squeeze the grated cucumber between your palms ( or through a clean kitchen towel) over the sink to remove excess moisture.
Blend cucumber with yoghurt sauce, salt to taste and serve. ( Any leftover tzatziki keeps chilled for about 4 days).

Keyword sauce, Yoghurt,