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–+ servings

Tzatziki Sauce

Tzatziki is traditionally served as a dip or an accompaniment sauce to various appetizers and grilled meat dishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course accompaniment, condiment, dip, sauce,
Cuisine American, Greek, Mediterranean
Servings 3 cups

Equipment

  • box grater
  • 1 Strainer
  • 1 Medium bowl
  • 1 Spoon

Ingredients
  

  • ½ each Cucumber (Seedless / English variety preferred)
  • ½ tsp Kosher Salt, plus extra for taste
  • 2 cups Whole Milk Greek Yogurt
  • 2 each Garlic Cloves, minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Dill Leaves, finely chopped
  • 1 Tbsp Fresh Mint Leaves, finely chopped
  • 1 Tbsp Fresh Parsley, finely chopped
  • To Taste Black Pepper

Instructions
 

  • Wash the cucumber, cut in half, and scoop out the majority of seeds using a spoon. English cucumbers have very little seeds and is therefore the preferred type. Using a box grater, grate the skin-on cucumber on the largest holes. If you do not have a grater, you can finely dice with a knife instead.
  • Transfer the grated cucumber to a fine-mesh strainer that is set over a medium bowl. With spoon, stir in the ½ teaspoon of Kosher salt. Let the grated salted cucumber sit for around 10 minutes to extract its water. You can use the back of the spoon to periodically press the grated cucumber against the strainer to extract additional liquid. An alternative method is to place the salted grated cucumber in the center of a clean dish towel and then twist the towel, a few times to extract the liquid from the cucumber. Discard the extracted liquid from whichever method was used.
  • Combine the remaining ingredients in a medium bowl. Add the grated cucumber and mix in. Taste and adjust the seasoning as needed with salt and pepper. Cover and refrigerate until needed. Tzatziki can be stored in the refrigerator for up to 3 days.
Keyword Cucumber, Greek, Yogurt
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