Tzatziki sauce is one of the most famous and popular sauces we find in Greece. On hot summer days, the yoghurt sauce feels cool. It goes well with meat, fish or seafood, baked or fried potatoes, gyros, but can also be eaten as an appetizer, with Greek pita / stick.
The tzatziki sauce is based on yogurt, cucumber and garlic, which makes it refreshing, perfect in summer.
300 g Greek yogurt
1 cucumber (about 350g)
2-3 cloves garlic
2 tablespoons olive oil
1 teaspoon vinegar
1/2 dill connection
a few mint leaves
freshly ground pepper
We wash the cucumbers very well (with peel or grated in places) and grate them.
Then put the cucumbers to drain in a colander for about 30 minutes. We can force the cucumber juice to drain by pressing with a teaspoon or squeezing it in my hand (I prefer to squeeze it in my hand to make sure I have removed as much liquid as possible).
Meanwhile, crush the garlic and chop the dill. Put the yogurt in a bowl and add the chopped mint, then the dill and the well drained cucumber. Add the crushed garlic, olive oil, vinegar, pepper and a little salt and mix until smooth, then move the bowl to the refrigerator.