My mom made this Greek dish a lot when I was growing up. Long long ago, she spent a lot of time in Greece and still absolutely loves Greek food. This dish is great and very versatile. It can be eaten as an appetizer with pita bread, for a light lunch, as a condiment, or as a side dish. It is quick, healthy, and flavorful.
At my bridal shower- also long long ago- each guest brought a recipe to contribute to a special recipe book. This authentic Tzatziki recipe was contributed by my Greek next door neighbor.
Tzatziki tastes better if made with thick yogurt. You can easily make thick yogurt by straining regular plain yogurt inside cheesecloth over a bowl. I usually use store bought Greek yogurt.
- 1 medium cucumber, seeded (I use a seedless English cucumber)
- 1 cup Greek yogurt or strained plain yogurt
- 1 T olive oil
- 1-2 tsp vinegar (I use red wine vinegar or lemon juice)
- freshly ground black pepper, to taste
- coarse salt, to taste
- fresh dill, chopped, to taste
- 1-2 cloves garlic, minced through a garlic press
- Peel the cucumber and cut it into very small and thin pieces, slice it into rounds on the the thinnest mandolin setting, or grate it.
- Add the rest of the ingredients and mix.
- Leave in refrigerator one to two hours. Serve with toasted pieces of pita bread, if desired.