Ya’ll - today I am sharing with you a tzatziki sauce that is so good that once you try it, you’ll be smothering it all over your food (like I do). This sauce is amazingly tasty, especially when paired with Mediterranean dishes, pita or naan bread, veggies, salads, sandwiches, and grilled meats. I have been known to mix this tangy tzatziki sauce with just about anything on my plate, especially rice or my Sweet and Savory Couscous.
This tzatziki sauce recipe has large bits of cucumber in it, which is inspired by a sauce that I once tried from Costco, of all places. Since I am a texture girl, I loved the chunkiness of the sauce and the flavorful pieces of cucumber in eat bite. Since my inspired Costco trip, I began making my tzatziki sauce like I do in this recipe, instead of processing or grating the cucumber, which is more customary.
Also, isn’t this Square Bowl I picked up from Crate & Barrel sooo cute? This white porcelain bowl is the perfect size for serving up this Tzatziki Sauce and other yummy dips, salsas, and sauces.
tzatziki sauce
Prep time: 15 minutes / Chill time: at least 1 hour / Makes: 2 1/2 cups
Ingredients
3 cups Greek yogurt
2 tablespoons lemon juice + 1/2 teaspoon zest
1 tablespoon white wine vinegar
1 teaspoon garlic, minced
4 Persian cucumbers, diced
1 tablespoon fresh dill, chopped
1 1/2 teaspoons salt
pepper to taste
Optional:
1 teaspoon fresh mint, chopped
Instructions
- Wash cucumbers and dill (and mint if you are adding it) pat dry.
- On a secure cutting board, using a chef’s knife, cut ends off cucumbers, slice down the middle and then slice each half down the middle again. Chop cucumber in small slices, starting from one end to the other. Repeat with the other cucumbers. Place in a medium mixing bowl, add 1 teaspoon salt to the diced cucumbers and set aside.
- Finely dice fresh dill and add to the cucumbers (dice fresh mint if you are adding it as well).
- Mince garlic and add it to the cucumbers.
- Measure out Greek yogurt, lemon juice, white wine vinegar and add it to the cucumber mixture.
- Add additional salt and lemon zest and stir to combine.
- Garnish with additional dill and zest and refrigerate for at least 1 hour.
Notes
Refrigerate for at least 1 hour before serving.
Sauce will keep for four days when refrigerated in an airtight container.
If you make this sauce, please leave me a comment and let me know how you liked it and what you paired it with. Happy saucing!
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