- 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)
About This Recipe
“This well-known Greek ‘meze’ is good in so many different ways…read on…”
- 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.
- Allow to ‘sit’ in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
- 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.
- Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
- Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
- Use as a salad dressing.
- A dip for crudites.
- 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.