Tzatziki

Name: Tzatziki
Ingredients: 2 small cucumbers (300 g); 2 garlic cloves; 400 g Greek yogurt; 2 tablespoons olive oil; 1/2 teaspoon salt

Diverse - Tzatziki by Andrada D. - Recipia

Tzatziki is a cold sauce made with Greek yogurt and grated cucumber, left in the fridge overnight. As it rests, the cucumber melds with the yogurt and the garlic mellows; the sauce stays thick when the vegetables are well drained. I grate the garlic very finely so there are no bits left in a spoonful of sauce. Prep: 15 minutes. Cook: 0 minutes. Rest: 8 hours. Total time: 8 hours and 15 minutes. Servings: 6. About 110 kcal and 6 g protein per serving.

Ingredients

2 small cucumbers (300 g)
2 garlic cloves
400 g Greek yogurt
2 tablespoons olive oil
1/2 teaspoon salt

Preparation

1. Grate the cucumbers using the large holes of a grater. Squeeze them well over the sink or in a clean towel. 2. Finely grate the garlic and put it in a bowl with the Greek yogurt and cucumbers. 3. Add 2 tablespoons of olive oil and 1/2 teaspoon of salt. Mix, cover the bowl and leave it in the fridge for at least 8 hours, overnight.

Notes

For a dairy-free version, use 400 g of thick, plain, unflavored Greek-style plant-based yogurt; the regular version contains dairy. I serve it with pita bread or toast. In a sealed container, the sauce keeps in the fridge for up to 3 days, and the cucumber may release a little liquid after the first day. Small, firm cucumbers with thin skin are easy to grate; very large ones often have a wetter center and larger seeds. If you choose cucumbers with thick skin, peel them before grating. Thick Greek yogurt holds the sauce together, while runny yogurt makes it watery. After resting in the fridge, the garlic may taste stronger than it did just after mixing. If the plant-based yogurt is already salted, use less salt at first and adjust the seasoning before serving.