Tzatziki is one of the most versatile sauces I've ever tasted. It's awesome with these meatballsor these shrimp saganaki, courgette fries, courgette fritters and of course with the classic Greek pita..
I think the classic mistake is not adding dill. You can use dry or fresh but it has to go in there.
I always recommend using either a full fat Greek yogurt of a low fat version with the creaminess of the full fat variety. Some low fat Greek yogurts have a very light, almost mousse like structure. We don't want that here.
Let it sit
The best is to make this the day before so all the flavors can marinate for a while. This is especially beneficial for the garlic, the taste gets richer and less sharp.
- 500 ml heavy Greek yogurt
- 1/2 cucumber, grated
- 2 tablespoon dill
- 3 cloves garlic, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon vinegar
- Season your cucumber with salt and let it sit for a bit. Squeeze out all moisture.
- Mix the Greek yogurt with the cucumber, garlic, dill, 1/2 tablespoon of olive oil and the vinegar.
- Cover and let it sit for a couple of hours in the fridge. When serving, add another 1/2 tablespoon of oil on top. This adds to the creaminess.