Tzatziki
I recently had a request for sauces and dressings that don’t contain tahini (fair enough, I love tahini and probably use it too much). Anyway, Tzatziki is a traditional Greek recipe, and it goes so well in so many different meals. I love serving it with cooked meat as it’s light, tangy and refreshing so it offers a really nice contrast. My favourite part of this recipe, which you won’t always find in traditional tzatziki is to add lemon zest along the with lemon juice, it’s so good!
![](https://livkaplan.wpengine.com/wp-content/uploads/2020/06/IMG_9440-1024x768.jpeg)
Tzatziki
![](https://livkaplan.com/wp-content/uploads/2020/06/IMG_9440.jpeg)
Tzatziki is a traditional Greek recipe, and it goes so well in so many different meals.
![](https://livkaplan.com/wp-content/uploads/2020/06/IMG_9440.jpeg)
Serves:
4
Prep time:
10 minutes
Cook time:
0 minutes
INGREDIENTS
- 1 cup full-fat Greek yoghurt
- 2 cucumbers
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, crushed
- ¼ cup fresh dill
- ¼ cup fresh mint, finely chopped
- ½ lemon, zested and juiced
- Salt and pepper
METHOD
- Grate the cucumber using the large holes of a grater. Place in a colander and use your hands to squeeze out the excess moisture (quite a lot of liquid will come out)
- Place in a bowl with remaining ingredients and mix together. Serve with an extra drizzle or olive oil and a sprinkle of salt and pepper.
Notes
- Vegan version: Swap the greek yoghurt for coconut yoghurt.