Greek Cucumber Sauce Recipe

Recipe Highlights Surprisingly, tzatziki is very similar to Indian Cucumber Raita. Both the dishes, have a similar way of making. Over time, this famed cucumber sauce has evolved and become a staple in Greek cuisine, celebrated for its refreshing qualities, especially during the hot summer months. It serves as an excellent accompaniment to a range of foods, from grilled meats, kebabs, to pita bread.

vegetarian gluten-free easy to make zero added sugar rich in dietary fibre does not require cooking low-calorie dipping sauce does not require special equipment

How To Make Cucumber Sauce

Prepare the Cucumber:

Greek Yogurt is preferred for its thick and creamy consistency. It provides a subtle sour flavour that is essential to the sauce. Fresh cucumbers add a cool, crisp factor to the sauce. They should be grated and then strained to remove excess water, ensuring the sauce remains thick. Garlic imparts a pungent kick that complements the yogurt and cucumber. A drizzle of extra virgin olive oil brings the tzatziki together. Lemon Juice brings a bright, acidic note that enhances all the other flavours. Many tzatziki recipes suggest using red wine vinegar. Fresh Dill is the traditional herb used in tzatziki, contributing a slightly sweet and earthy flavour, apart from that I add a handful of mint and parsley. Seasoning: I add a tiny bit of za’atar and sumac along with salt and pepper to lift the flavour of the cucumber sauce.

Combine Ingredients: Chill:

Serving Suggestion

Tzatziki is traditionally served cold. You can garnish this cucumber sauce with a drizzle of olive oil, chopped cucumbers, and finely chopped dill or mint. Serve it as a dip in a mezze platter or as a sauce for grilled meats, kebabs, skewers, or as a refreshing topping for gyros and sandwiches. Tzatziki tastes delicious as a dressing for salads.