Cucumbers are often found in my fridge when days get warmer and dry dill is just my favourite herb to go with salmon or steamed potatoes so the only ingredient I bought on purpose here is greek style yogurt. Here is my freestyle and lazy version of tzatziki.
Positive: It’s fresh, creamy, easy to make.
Negative: Not exactly a last-minute sauce though because it’s important to avoid excess water so you have to give some rest to the grated cucumber.
- 1/2 large cucumber
- 200 g greek yogurt
- 1 teaspoon dry dill
In your pantry:
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon white vinegar (or lemon juice)
- 1/2 teaspoon garlic powder
- salt, pepper
Peel and grate cucumber. Place in a sieve, add a pinch of salt and rest it on a bowl for about half an hour. Next, squeeze grated cucumber between your hands to drain all the excess water.
In a bowl, add all the other ingredients and stir well. Season with salt and pepper.
Combine grated cucumber with the creamy sauce.
My advice: There are tons of different ways to make it, using fresh dill, fresh garlic, mint but this is my “lazy” way. I love garlic powder, it has a very strong taste and it’s pretty handy. I used a “greek-style” yogurt as well so my tzatziki is more liquid than with a thick and strained yogurt.
Great sauce to serve on pita bread (or whatever bread you have). I’m also thinking of using it with grilled chicken and I want to try it as a condiment with a potato salad.