Last week, I tried 3 new Greek recipes and all of them were a hit. Like the gyro recipe, the recipe for this homemade Tzatziki Sauce was found on Cooking Classy. I have tried a few Tzatziki recipes in the past, but always felt that they were either too much work or lacking in flavour. I loved that this recipe was quick and easy to prepare. The cuccumbers to have to “rest” for 30 minutes, but the actual preparation time is minimal. I loved the flavour and will definitely being making this recipe again. It was great served with the gyros and tasted delicious as a dip with fresh pita bread from Baraka Pita Bakery on Main Street in Winnipeg (Mmmm….delicious!)
Jaclyn’s Tzatziki Sauce Recipe:
What You’ll Need:
- 1 medium cucumber
- 1 tsp salt
- 1 cup plain Greek yogurt
- 1 clove garlic, finely minced
- 1 T. fresh lemon juice
- 1 T. extra virgin olive oil
- 1 tsp red wine vinegar
- 1 T. chopped fresh parsley
- 1 T. chopped fresh dill (or 1 tsp dried)
- Freshly ground black pepper
- Peel the cucumber and slice it in half lengthwise. Use a spoon to scoop out the seeds. Dice.
- Place the diced cucumber in a mesh strainer and sprinkle with salt. Toss to evenly coat the cucumber chunks. Allow to rest 30 minutes at room temperature.
- Rinse the cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth).
- Place the cucumbers in a food processor and pulse to chop to desired size. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parlsey and dill. Season with salt and pepper to taste. Press pulse to blend or if you want it chunky you can simply stir the other ingredients.
- Store in the refrigerator in an airtight container up to 3 days.