Garlic-Free Tzatziki
Thick, cooling Greek yogurt sauce with grated cucumber, fresh dill, mint and lemon. Serve it with grilled meats, falafel, roasted vegetables or warm pita.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
Squeezing the cucumber dry is the key to thick tzatziki, since the water will otherwise thin the sauce as it sits. Use full-fat Greek yogurt for the creamiest result. The sauce keeps in the fridge for up to 4 days and tastes even better on the second day.
Method
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Grate the cucumber on the large holes of a box grater and toss it with 1/4 teaspoon of the salt in a strainer set over a bowl.
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Let the cucumber drain for , then squeeze it firmly in a clean kitchen towel to remove as much water as possible.
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In a medium bowl, stir together the yogurt, olive oil, lemon juice and vinegar until smooth.
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Fold in the cucumber, dill, mint, pepper and the remaining 1/4 teaspoon salt.
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Taste and adjust, adding more lemon juice or salt if needed.
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Cover and chill for at least so the flavors blend.
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Spoon into a serving bowl, drizzle with a little olive oil and serve cold.
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