It’s summertime and it’s hot and no one wants to stand in front of the oven for hours on end. I certainly don’t so most of our meals have consisted of salads and maybe some roasted vegetables. Is there anything better to accompany these dishes than a good tzatziki? I’ll answer that for you: no, there’s not! 😄 now, almost everyone in Greece has their own recipe and I fully encourage you to experiment until you hit the one that’s right for you. I like mine light on the garlic and use only half a garlic clove. Some of our relatives use up to four in the same amount of yoghurt – to give you a frame of reference. So take my recipe as a starter and experiment with the amounts of garlic, salt and dill to find the perfect taste for you.
Without further ado, here’s the recipe:
500g (but more than 2 cups) Greek yoghurt
Third of a cucumber, seeded and thinly sliced (or even better, use a grater) and sieved to remove excess water
Garlic (i use half a clove, but there’s really no limit), thinly sliced or pressed through a garlic press
Salt (1 teaspoon, but adjust to your liking)
Dill (1 teaspoon)
Mix all the ingredients and add a generous amount of olive oil. It’s a great condiment to bring to a barbecue but tastes equally delish with cucumber or tomato salad.