— by Yvette Manessis Corporon
I have a lot of “go-to” traditional dishes in my repertoire, but the one of the things I am asked to make again and again is also one of the easiest.
Tzatziki is the perfect side dish, appetizer or sauce. It is very easy to make and can be used in many different ways, including a dip for pita bread, or as a sauce for any meat or fish.
My recipe for tzatziki is below, and I still can’t bring myself to do precise measurements. It drives all of my measure-loving American friends crazy. But sorry, this is about as close as I can get.
Recipe after the jump.
- 2 cups of plain Greek yogurt — you can use a 17.6 oz. container of Fage 2% Greek Yogurt (my personal favorite).
- 1/2 of an English cucumber or 1 large regular cucumber (I prefer the English cucumber; it has a firmer texture than a regular cucumber.)
- 1 or 2 cloves of fresh garlic
- a few tablespoons of extra virgin olive oil
- a few tablespoons of vinegar, I prefer white balsamic or red wine vinegar
- Put the yogurt in a medium-sized bowl.
- Peel the cucumber.
- Grate the cucumber and place the pulp in a dish towel or in several paper towels. Squeeze out as much liquid as you can. Dump the dried pulp in the bowl and mix.
- Mince or grate 1 clove of fresh garlic and add to the bowl. You can add the second clove depending on how potent you like the flavor.
- Add 2 or 3 tablespoons of extra virgin olive oil
- Add 3 or 4 tablespoons of vinegar. I prefer more vinegar, as I like my tzatziki tangy.
- Add salt to taste
- Mix everything well. You can serve right away, but I like to refrigerate for at least an hour to bring out the flavors.
Yvette Manessis Corporon is an Emmy Award-winning writer, producer and author. She is currently a senior producer with the syndicated entertainment news show, EXTRA. She is the author of When the Cypress Whispers.