Learn how to make tzatziki sauce in 10 minutes or less! This authentic tzatziki recipe, made with cucumber, yogurt, and garlic, comes straight from the Greek island of Paros, and a few tips make all the difference. You’ll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls! So many possibilities! #tzatziki #tzatzikisauce #greek #greekrecipes
▢3/4 English cucumber, partially peeled (striped)
▢1 tsp kosher salt, divided
▢4 to 5 garlic cloves, peeled, finely grated or minced (start with 1 to 2 cloves if you don’t want it to be too strong)
▢1 tsp white vinegar
▢1 tbsp Early Harvest Greek Extra Virgin Olive Oil
▢2 cups plain Greek yogurt
▢Handful of chopped fresh dill or mint (optional)
▢1/4 tsp ground white pepper (or black pepper)
Would you say Tziki is the ranch of Greece? No, that’s offensive. It’s not ranch, people. It’s tziki, you know. So, this recipe is adapted from a larger recipe made in Greece at a restaurant called Raffleti where the chef over there makes a lot of taziki. So, I paired it down quite a bit. And I’ve also tried so many so many taziki sauce recipes. And this is, I’m going to say, as close to the real deal as you can get. In fact, I would say it’s the real deal to ziki sauce. So good.
7 Comments
Yummy – love getting this recipe! Thank u Suzy!! 🙋♀️❤
Thanks for the recipe…
▢3/4 English cucumber, partially peeled (striped)
▢1 tsp kosher salt, divided
▢4 to 5 garlic cloves, peeled, finely grated or minced (start with 1 to 2 cloves if you don't want it to be too strong)
▢1 tsp white vinegar
▢1 tbsp Early Harvest Greek Extra Virgin Olive Oil
▢2 cups plain Greek yogurt
▢Handful of chopped fresh dill or mint (optional)
▢1/4 tsp ground white pepper (or black pepper)
1. Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
2. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
3. Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
4. Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
5. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!
💥 💃💃💃
*👏👏🆒️🎯💙🌍✌️🥷
So good 🙌
Tzatziki is my favorite sauce/dip! This looks incredible. I will have to make it soon! And maybe try my hand at Taramasalata, too!