Tzatziki is easy to make and so delicious. You can use it as a dip for fresh vegetables and pita bread, as a sauce to go with all sorts of food and even put it in a burger. I have been making this for years and we eat it a lot. Depending on what we have in the fridge I use Greek yoghurt 0% or Greek yoghurt 10%. You can use either fresh crushed garlic or garlic powder. The difference between the two is that garlic powder has a bit more mellow taste compared to fresh garlic – both work fine.
- 1 cucumber
- freshly ground pepper
- 2 cloves garlic, peeled and crushed
- 500 ml Greek yoghurt
- 1 tbsp olive oil (optional)
Wash the cucumber and split it down the middle lengthwise. Use a teaspoon to scrape out the watery middle and discard that bit.
Using a box grater grate the cucumber on the coarse side. Place the cucumber in a shallow dish and sprinkle with 2 good pinches of fine salt. Mix the salt into the grated cucumber and let it sit for 15-20 minutes. The salt will draw out moisture from the cucumber. Cucumber has so much moisture that it would end up flooding the tzatziki, if we don’t get rid of some of it.
In a medium size bowl mix together Greek yoghurt, crushed garlic, pepper and olive oil (if using).
Take little handfuls of the grated cucumber and squeeze out the liquid. Add the squeezed cucumber to the Greek yoghurt and give everything a good mix. Taste to season and serve.
The tzatziki will keep for 3-4 days in a closed container in the fridge.