Tzatziki: the easiest sauce ever

Tzatziki is a Greek sauce, traditionally used for gyros and souvlaki. I really like it on sandwiches (such as the chickpea fritters that my kids like so much), and it is one of those things you can make in a pinch to eat with pita bread or chips, and it’s also amazing with just about any kind of grilled meat. Not to mention it’s the perfect opportunity to use the insane amount of mint that is growing in our garden. Oh yes, this is the season where mint appears in everything we cook.

There are a couple of keys to making a nice thick tzatziki. First, make sure to use Greek yogurt, such as Total. This way, you won’t have to strain the liquid out of the yogurt. Second, after you grate the cucumber, make sure to squeeze out as much water as possible.

That’s it. Easy peazy lemon squeezy. Oh, yeah, speaking of, you do need a squeeze of lemon and then fresh herbs (did I mention mint?) to round it off. Done and done.

Tzatziki
1 cup (250 g) Greek yogurt
1 medium cucumber
2 cloves of garlic, minced fine
a couple of pinches of salt
a small squeeze of fresh lemon juice
a small handful of fresh mint, minced

1. Cut the cucumber in half and scoop out the seeds. Grate it on the large side of a box grater. Toss with a couple pinches of salt, then place the cucumber in a strainer and set aside.
2. Stir together the rest of the ingredients in a medium bowl.
3. Press the cucumber down into the strainer so it releases as much liquid as possible. Add to the yogurt mixture and stir until combined.

Little baby leaves of mint from the garden

Gotta use Greek yogurt