Tzatziki is not really a dip, nor a sauce. It is an appetizer. It is meant to be rich and thick and served with other Greek appetizers (such as grilled octopus, fried zucchini), along with some ouzo, and few good friends by the beach (making you dream?). It’s also a great compliment to any grilled meat, fish, and it’s amazing inside your souvlaki! And of course, you can use it as a dip with pitta bread or vegetable sticks. Usually, Tzatziki is prepared with minced dill, but I really prefer mine without. You can try both versions, and let me know!
Today, I made some Tzatziki to accompany the fresh sole filet (coated with egg dip and bread crumbs and baked int the oven), along with boiled dandelion greens served with Greek olive oil and fresh lemon. Delicious!
- 1 large peeled cucumber and shredded on the coarser side of the grater
- 1 cup Greek strained yogurt
- 1/4 teaspoon garlic powder
- 1+ 1/4 teaspoons salt
- 1 tablespoon vinegar
- 2 tablespoons Greek Virgin Olive Oil
Let the shredded cucumber and 1 teaspoon salt drain into a colander placed on top of a bowl for about 1 1/2 hours, pressing gently to drain all liquids.
In a serving bowl, add the drained cucumber and all the other ingredients. Mix well with a fork. Let it cool in the refrigerator for at least an hour.