tzatziki sauce recipe
3/4 English cucumber, partially peeled (striped) and sliced
1 tsp kosher salt, divided
4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving
Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables.
