Tzatziki
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Tzatziki
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You can use any herbs that you like. I prefer heavy on the dill, with a good dose of fresh mint in there. Some folks like flat leaf parsley as well. Tzatziki is actually better is made the day before you plan to serve it, which gives the garlic time to infuse the yogurt.
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Ingredients
- 1 large cucumber peeled and sliced in half lengthwise
- 1 teaspoon salt plus more to taste, sea salt
- 4 cloves garlic peeled and minced
- 2 cups (450g) Greek yogurt
- 1/3 cup dill mixed, chopped, fresh
- 1/3 cup mint mixed, chopped, fresh
- 1 tablespoon olive oil
- 1 teaspoon lemon juice freshly squeezed
Instructions
- Use a spoon and scrape out the seeds from the cucumber, and discard them.
- Dice the cucumber into small pieces or shred with the large holes of a box grater. Mix the cucumber pieces in a strainer with the salt, and let them stand for about 30 minutes, shaking and turning them a few times to encourage them to expel their water.
- After they’ve drained, squeeze the cucumber pieces in a dishtowel to get out most of the excess liquid, and transfer them to a large bowl.
- Mix the cucumbers with the garlic, yogurt, herbs, olive oil, lemon juice, and taste, adding more salt or lemon juice, if desired.
Notes
- Serving and Storage: Tzatziki is even better served the day after it’s made, so plan accordingly. It can be made up to three days in advance.
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