Tzatsiki
A creamy Greek yogurt-based dip made with diced cucumber, garlic, dill, and lemon juice. This classic Mediterranean condiment is perfect for serving with pita bread or as a refreshing sauce.
Ingredients
- •1 whole English cucumber, peeled
- •10 cloves garlic, smashed and finely chopped
- •1 cup distilled white vinegar
- •4 whole shallots, thickly sliced
- •1 cup small, picked sprigs dill
- •2½ cups strained or Greek yogurt or labne spread
- •2 tablespoons extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •to taste Kosher salt and cracked black pepper
Cooking Instructions
- 1.
Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
10 min
- 2.
In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.
15 min
- 3.
The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.
5 min
