This is a light dip mostly served as meze (part of several Greek courses) using crusty bread or pitta bread to dip in but it can be enjoyed alone, as a snack too.
It can also accompany roasts such as lamb and chicken or barbecued food if you fancy it. I’ve become vegan since posting this, so need to experiment with a vegan option. My husband adores this.
Vegetables such as long strips of courgette, carrots, cucumber or slices of fried aubergines work well dipped into the tzatziki.
In Greece, tzatziki is made with dill or no herbs at all and in Cyprus, it is usual to add fresh or dried mint.
There’s also a video how-to below if you’d like to follow it.
1x 225g tub of Greek yoghurt or natural yoghurt.
1/2 cucumber or approx 100g, peeled and finely chopped or coarsely grated.
2 cloves of garlic, peeled and crushed.
2 tablespoons of extra virgin olive oil
1 tablespoon white wine vinegar or lemon juice
A small handful of fresh mint, finely chopped or a pinch of dried mint
A few sprigs of fresh mint and black olives.
Put yoghurt in a medium bowl.
Add the cucumber, garlic, olive oil, vinegar or lemon juice and sea salt and fold all the ingredients gently together.
Garnish with sprigs of fresh mint and a few black olives.
Serve chilled in individual bowls as a starter with crusty bread/ pitta bread or as part of a Meze.