Here’s a quick and easy authentic tzatziki recipe. A delicious cucumber recipe where we will learn how to make in 25 minutes with minimal effort – we even get to squeeze the living daylights out of a cucumber in the process which may prove therapeutic to some of us. With six simple ingredients you’ll learn fast, what’s in tzatziki sauce or, I should say, what’s in my easy tzatziki sauce.
What’s in Tzatziki?
When making tzatziki, the main ingredients are greek yogurt, cucumber, and acid, I went with lemon juice – though I’ve seen a lot of vinegar too so you could experiment with that if you are running short on lemons.
There were two main things I was concerned about with this recipe. First, making sure the cucumber was not too stringy. This was accomplished for us by using the fine grating side of a box grater. By using this tool and this side I found that the end result came out much finer and produced just the right texture for me in the tzatziki sauce. While you could use a food processor, I just found this worked best. Other methods, including the larger grating side of the box grater, just didn’t work as well. The cucumber was too large, too stringy, and just not right.
The second thing is the moisture content. While there may be some moisture you need to strain off on day two or three of this recipe, you do not want a runny sauce on day one – you want a nice substantial one that can hold up to some heavy dipping. Whether you are using it for our baked pita chips or cut vegetables.
Getting the moisture out
There are many methods for getting the moisture out of things. I found a little salt, patience, and then a good squeeze to be the cure I was looking for. It worked really well for me and I bet you will enjoy similar results – don’t be afraid of damaging the cucumber. Think about this, you just ran it through a box grater, a firm squeeze won’t hurt it anymore!
How to serve
And as for eating tzatziki well that’s just as easy as making it. You can have it with our baked pita chips, veggies, serve it alongside your favorite dinner entree – it’s a versatile yogurt sauce that compliments many different things. It needn’t been relegated to your appetizer table.
Give it a try, and let us know in the comments how you made out with the recipe and of course what you serve it with!
Easy Tzatziki Sauce
- 1 English cucumber finely grated
- 1 teaspoon salt
- 1 1/2 cup Greek yogurt plain, unsweetened
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill finely chopped, more for garnish
- Fresh cracked pepper
- Optional: Baked Pita Chips
- Place the cucumber in a fine mesh strainer and salt, be sure the salt reaches all of the cucumber so it can help draw out the moisture. Rest over a bowl or in the sink for approximately 15 minutes to allow for the excess water to drip out.
- In a medium sized bowl combine the yogurt, lemon juice, dill, and pepper (3 grinds or so) - stir to combine.
- When the cucumber is ready, squeeze in your hand to remove as much moisture as you can. Don’t be afraid to handle the cucumber, you want to remove as much moisture as possible. I squeeze mine pretty aggressively.
- Add to your yogurt mixture and combine well. Season with salt and pepper to taste.
- At this point your tzatziki is complete, garnish with a sprinkle of fresh dill on top.
- This sauce will last up to three days in the refrigerator. Though day after day you may have to strain a little liquid off the top, and I would recommend you give it a fresh stir each time you go to serve it again.