Here’s a fun way to bring an international flare to Memorial Day weekend. This tzatziki (yogurt cucumber sauce) is great to have on hand for a BBQ because it goes perfectly with a beef or lamb burger, with chicken and as a topping for veggie burgers. Yum!
To use the leftover cucumber juice, you can drink it straight or add it to a smoothie. It’s super hydrating and delicious! My favorite way is to use it in a refreshing summer cocktail recipe. Check that out here. 🙂 Enjoy the weekend!
Yields: 3 cups sauce
- 1 English cucumber
- 1 teaspoon salt
- 5 garlic cloves
- 1 teaspoon white or apple cider vinegar
- 1 tablespoon extra virgin olive oil
- 2 cups whole or 2% plain or Greek yogurt
- 2 teaspoons Greek Seasoning (or oregano)
- ¼ teaspoon ground pepper (white or black)
- 5 sprigs fresh parsley for serving (optional)
- Warm pita bread for serving (optional)
- Sliced vegetables for serving (optional)
Prep the cucumber. Peel cucumber into stripes. This means leaving some of the green in long stripes along the cucumber, so it has alternating peeled and unpeeled stripes. Discard the peels.
Using a box grater, grate the cucumbers. Coat with ½ teaspoon kosher salt. Transfer cucumber to a fine mesh strainer over a deep bowl to drain. Optionally Spoon the grated cucumber into a cheesecloth or a double thickness napkin or paper towel and squeeze dry. Set aside.
Make the garlic paste. Peel the garlic cloves. Place the garlic cloves in a food processor or mortar and pestle. Add the remaining ½ teaspoon salt and the vinegar. Blend or mash and add olive oil until you make a thick paste.
Combine and chill. Add the cucumber and garlic paste to a large bowl. Add the yogurt, oregano or Greek Seasoning and white or black pepper. Combine thoroughly. Cover tightly and refrigerate for at least 2 hours.
When ready to serve, stir the tzatziki sauce and transfer to serving bowls and drizzle with extra virgin olive oil if desired. Can top with chopped parsley as well.
Great with Chicken Shawarma, falafel, lamb meatballs or your favorite sliced vegetables. Keeps well in the refrigerator for 3-4 days. Enjoy!