• 1 pint sour cream ( or Greek-style super thick yoghurt)
  • 1 English cucumbers, peeled, grated on a box grater, salted lightly for 5 minutes and squeezed between the hands to remov ( the long, thin, almost seedless kind)
  • 3 garlic cloves, mashed to a paste
  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon minced fresh dill (optional)
  • salt

About This Recipe

“This well-known Greek ‘meze’ is good in so many different ways…read on…”

Directions

  1. Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
  2. Allow to ‘sit’ in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
  3. This wonderful meze (we do not think of it as a sauce here- it is a thick ‘salata’) is used to counterpoint rich, bbq’d meats (like souvlaki/shish kebab), but can be used in more diverse ways.
  4. Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
  5. Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
  6. Use as a salad dressing.
  7. A dip for crudites.
  8. Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.
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