I have had a remarkably productive crop of cucumbers this year. Which is just fine because we love cucumbers in my house. In fact, one of my family’s favorite sauces is tzatziki sauce, which is made with yogurt and cucumbers. Though you’ll most often find this Greek sauce on the menu next to gyros and falafels, it is amazingly good on lots of things. Put a dollop on your soup or smear it on your sandwich if you require a tangy sauce with a crunch. Try it!
- 1 Cucumber, deseeded and finely chopped
- 1 Lemon, about 2 tbsp of juice
- 1 tsp Champagne vinegar
- 1.5 cups Plain Greek Yogurt, Fage preferred
- 3 tbsp Dill and mint, chopped
- 2 tbsp Olive oil
- 1 Small Garlic clove
- Salt, to taste
- Deseed and finely chop one cucumber. Most recipes will tell you to grate it seeds and all, but I find I don’t have to salt the cucumbers and strain the water off if I just deseed it. I also like the crunch of larger pieces of cucumber. Chop herbs and smash or finely chop garlic.
- Put yogurt into bowl. It is also important to use Fage Greek yogurt because it is thick and has already been strained – this way, you won’t have to do it. If you don’t have Greek yogurt, you can strain regular yogurt to a Greek yogurt consistency. First, line a sieve with a coffee filter and then set over a bowl. Spoon in 3 cups of yogurt to yield 1 ½ cups ofGreek-style yogurt, refrigerate and let drain for two hours.
- Add, chopped cucumbers, herbs and garlic to yogurt.Stir and then add lemon and then vinegar. Slowly stir in olive oil and add salt to taste.