This yogurt-based sauce is refreshing and full of flavor! It’s perfect for using as a dip with pita bread and vegetables or as a sauce with grilled meats.
- 30 minutes
- 3 cups
- 2 cups plain yogurt, strained
- 2 cucumbers peeled, seeded, and chopped into small pieces (approximately 2 cups)
- 1 teaspoon salt
- 1 tablespoon fresh chopped dill
- 2 teaspoons finely chopped mint leaves
- 1/2 tablespoon olive oil
- 2 cloves garlic, minced (add more per your taste)
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- Peel cucumbers, slice in half and then slice each half in half. With a knife, cut out the seeds leaving only the meat of the cucumber. Dice the cucumber into small pieces. Place cucumber pieces in a colander or a large mesh strainer and sprinkle with a teaspoon of salt, allow to sit for 30 minutes. The salt will draw excess water out of the cucumber. After 30 minutes, take a paper towel and press down on cucumber, pressing excess water out through bottom of the colander.
- Place yogurt in a large yogurt strainer, or, if you don’t have one of those (I don’t), place it in a fine mesh strainer. Place the strainer over a bowl, and allow the excess liquid to drain off yogurt. If you use Greek yogurt, you will not get as much liquid as with regular yogurt. Now that you have the excess liquids removed from the cucumbers and yogurt, you are ready to make your sauce!
- Combine all of the remaining ingredients together in a medium bowl. Refrigerate for two hours or overnight before serving. Tzatziki sauce is best after the flavors are allowed to mingle a while.
Serve with grilled meats or fish, on pita bread sandwiches, or as an appetizer with pita bread and vegetables for dipping.