This Greek sauce is a must-make for our house, especially in mid-summer when the number of cucumbers coming off the vines means we’ve got to get creative in how to eat them. We slather it over falafel, serve it alongside tabbouli, sometimes even pour it atop a salad or a tomato sandwich. And when we do make tzatziki in winter, it’s like sneaking a taste of summer.
Makes 3 cups
- 2 medium cucumbers, peeled and seeded
- 3 garlic cloves, peeled
- 1 tsp. fine sea salt
- 1 tsp. fresh ground black pepper
- 2 Tbsp. fresh dill
- 1 Tbsp. fresh mint
- 2 Tbsp. fresh-squeezed lemon juice
- 2 Tbsp. olive oil
- 2 cups plain Greek-style yogurt
- Grate cucumbers in a food processor. Remove to a medium mixing bowl.
- Mince garlic, salt and pepper in food processor. Add dill and mint, then process. Once all ingredients are well-chopped into a paste, remove, adding to the bowl with cucumbers.
- Stir in lemon juice and oil until all is well-mixed. Gently stir in yogurt.
- Chill for at least one hour in the refrigerator. Can be made ahead and stored, refrigerated, in an air-tight container for up to a week.