This is the classic Greek sauce that can be used for simple pita bread dipping, slathered over gyros and souvlaki, used with even french fries, feta cheese, and vegetables. It’s sort of the “ketchup” of Greece. It’s everywhere!

I’ve been making Tzatziki for so many years I can’t remember when I actually last looked at a recipe; I just sort of throw it together. I did refer to some recipes before posting this and discovered there are many variations, but basically all on this same theme. One variable is the amount of garlic to use. I only use one clove of garlic, pressed. Some recipes call for up to 4 or so. Since the garlic is raw, I like to use it sparingly so the garlic does not overpower the rest of the ingredients.

Tzatziki

1 1/2 cups Greek yogurt
1/2 grated cucumber, drained
2 tablespoons white Balsamic vinegar
1 tablespoon EVOO
1 garlic clove, pressed
1/4 cup minced fresh mint
1 tablespoon minced fresh dill
1 teaspoon salt (to taste)
2 teaspoons sugar (to taste)

Stripe the cucumber with a vegetable peeler then grate about half of the cucumber into a strainer. Press out the liquid and discard. Press one garlic clove.

Mix all the ingredients together and refrigerate. Serve chilled.

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Tzatziki

Classic Greek yogurt sauce can be used on everything from gyros to souvlaki

Author: GalleyPirate

Ingredients

• 1½ cups Greek yogurt
• ½ cucumber, grated, and drained
• 2 tbsp White balsamic vinegar
• 1 tbsp EVOO
• 1 Garlic clove, pressed
• ¼ cup Minced fresh mint
• 1 tbsp Minced fresh dill
• 1 tsp Salt (to taste)
• 2 tsp Sugar (to taste)

Instructions

• Stripe the cucumber with a vegetable peeler then grate about half of the cucumber into a strainer. Press out the liquid and discard.
• Press one garlic clove. Mix all the ingredients together and refrigerate. Serve chilled.

Notes