Tzatziki takes me back to some of my fondest memories eating Greek gyros with friends while studying abroad in Europe. Although we weren’t in Greece, and although I have never been, tzatziki takes me there with the first bite. Wherever this recipe takes you, I hope you enjoy it as much as I do!
Yield: 2 1/2 cups
Preparation Time: 15 minutes + 2 – 24 hours refrigeration
Cooking Time: N/A
17 1/2-ounces Fage 0% or 2% plain Greek yogurt
2 English hothouse cucumbers (approximately 2 1/2 – 3 cups cubed), peeled, cut in half lengthwise, de-seeded, cut into 1/4-inch cubes
2 teaspoons fresh lemon juice, juice from approximately 1/2 lemon
1 tablespoon good quality extra virgin olive oil
5 garlic cloves, finely minced (approximately 1 tablespoon)
1/2 teaspoon kosher salt
1. In a medium size bowl, add yogurt, cucumber, lemon juice, olive oil, garlic, and salt.
2. Using a spatula, combine until evenly incorporated.
3. Cover and place in the refrigerator for 2 hours, or 24 hours for best results.
4. Remove from fridge, toss again to combine, adjust seasoning to taste and serve cold.
Kitchen Note: Best served with pita chips or used to adorn a falafel or lamb burger.