Tzatziki Sauce, created by the Greeks, is one of my go-to sauces in the summer months as it packs a nutritious punch and there are so many uses for it. I use it as an accompaniment to salmon, chicken and all kinds of veggies. I've even been known to revive leftover quinoa, rice, and farro, making them into a Mediterranean salad.
There are several different versions of this sauce with my favorite using dill or mint. You can grate the cucumber with either the thin or thick side depending on your preference. Since I try not to waste any ingredients, I use the delicious cucumber juice to make drinks. You can add it to water as, an infusion, or even concoct a summer cocktail by combining vodka and lemon.
24 oz greek yogurt
2 large cucumbers (grated)
4 cloves garlic
2 Tbsp. extra virgin olive oil
1 large lemon (juiced)
1 hand full of fresh dill
white pepper to taste
salt to taste
Clean cucumbers and grate them on a cheese grater over a bowl. Extract the cucumber juice and set it aside.
Add yogurt, minced garlic, lemon juice, dill, and extra virgin olive oil to the bowl of cucumber pulp and mix ingredients together.
Salt and white pepper to taste.
Tzatziki usually tastes better a few hours or the following day as this gives it time for the flavors to infuse. Keep it in the fridge all week and enjoy.