Greek Tzatziki

1 cucumber

2 cloves of garlic, minced

1/4 of a cup extra virgin olive oil, plus more

18 oz. Greek yogurt

1–2 Tbsp. red wine vinegar

a pinch of salt and freshly ground pepper

Remove the skin and the seeds of the cucumber. Peel first, then slice in half lengthwise and scoop out the seeds with a spoon. Grate prepared cucumber into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Afterwards, wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.

Assemble the tzatziki sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, 1-2 tbsps. of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

Serve with pita bread and raw veggies; spoon over falafel; enjoy with other Mediterranean flavors and dishes!


Yield: 6 servings