(Pssst! Hey friends – I’m partnering with Mezzetta Olives this month, so if you’re making this recipe you can grab a coupon for some gorgeous Kalamata Olives! I’d love if one of my very own readers won their contest! First prize is an awesome Instant Print Digital Camera. Cheers!)
Let me start by apologizing for not posting this sooner. I know I’ve promised you all sorts of Greek recipes, so starting today I am going to deliver! First things first…. Tzatziki.
This is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and a hit at any get-together!
When we were in Athens, the husband and I decided to take a cooking class on preparing classic Greek dishes. One of the first things we made in that (six-hour + exhausting + amazing) class was this Tzatziki!
I made a few adjustments to suit my taste (mainly because I don’t like a TON of dill in my Tzatziki), but feel free to experiment with your own amounts of each ingredient!
First, check out this rare and precious photo:
It’s rare and precious because:
- I’m actually in the photo (I’m usually behind the camera), and;
- I’m wearing nail polish.
Don’t you just love my go-to vacation look? I call it haggard-chic.
Also, check out how cute the husband is helping me steady the hot pan. Awww, I just love him.
Right, so back to this recipe. Here are a few tips and tricks I picked up in class:
- Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight.
- If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber.
- The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.
- For best results, combine all of the ingredients except for the cucumber and let it rest overnight in the fridge while your cucumber is draining.
- Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
This is so tangy and delicious; perfect spread over some warm pita bread!
Here’s Your Recipe!
- ½ a large cucumber, unpeeled
- 1½ cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon white vinegar
- ½ teaspoon salt
- 1 Tablespoon minced fresh dill
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.