Obviously tzatziki sauce goes wonderfully with Greek or Mediterranean food, but it’s equally great on potatoes or perogies! Tart and garlicky, it’s super easy to make and it’s easy enough to omit the garlic for sensitive palates or for the kidlets.
1 long English cucumber
1.5 cups Greek yogurt
1 tsp lemon juice
2 cloves of garlic, finely minced
2 Tablespoons extra virgin olive oil
1 Tablespoon white vinegar
1/2 teaspoon salt
1 Tablespoon chopped fresh dill
Grate the cucumber and drain through a fine mesh sieve overnight in the fridge. In a hurry? You can squeeze the grated cucumber over the sink to remove excess moisture. Work by handfuls until you’ve squeezed out as much liquid as you can. You can also use cheesecloth for this. The idea is to remove excess liquid so you don’t end up with a runny, watered down sauce.
Mix the yogurt, garlic, oil, vinegar and salt in a large bowl. Add the drained, grated cucumber and the fresh dill, stirring to combine.
Serve chilled with pita bread or as a wonderful, cooling side.