Name: Tzatziki
Prep time: 10 min
Ingredients: 150g cucumber, ideally Lebanese; 250ml/1 cup Greek or plain natural yoghurt; 1 tablespoon olive oil; 2 teaspoons lemon juice; 1½ teaspoons white wine vinegar; ¼ teaspoon fine salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon garlic powder; ⅛ teaspoon onion powder

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This delicious dressing/salad/sauce is a staple in our house as soon as we get the barbecue out; it works with most grilled meats and is a classic accompaniment to Greek and Middle Eastern food. It is also a wonderful dip; serve it with some sliced vegetables and pitta/flat bread. Just delicious, light and fresh.

Quick and easy to make but wow, what a difference from the shop bought version. There is no going back once you make your own!

How to make Tzatziki

Collect all your ingredients together:

150g cucumber, ideally Lebanese
250ml/1 cup Greek or plain natural yoghurt
1 tablespoon olive oil
2 teaspoons lemon juice
1½ teaspoons white wine vinegar
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon onion powder

Now bring it all together:

Grate the cucumber with a box grater and place in the centre of a clean tea towel. Twist the towel, to extract as much liquid as possible. Add to the yoghurt with the remaining ingredients.
Stir to mix. Ideally leave for 30 minutes to allow the flavours to infuse.
Serve, drizzled olive oil and some small chunks of cucumber.

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Tzatziki

This delicious dip/dressing/salad is a staple in our house as soon as we get the barbecue out; it works with most grilled meats and is a classic accompaniment to Greek and Middle Eastern food.

Course dip, dressing, Nibbles, Side Dish

Cuisine Greek, Middle Eastern

Keyword cucumber, lemon, olive oil, yoghurt

Prep Time 10 minutes

Servings 4

Author Susan

Ingredients

150g cucumber, ideally Lebanese
250ml/1 cup Greek or plain natural yoghurt
1 tablespoon olive oil
2 teaspoons lemon juice
1½ teaspoons white wine vinegar
¼ teaspoon fine salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
⅛ teaspoon onion powder

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Grate the cucumber with a box grater and place in the centre of a clean tea towel. Twist the towel, to extract as much liquid as possible. Add to the yoghurt with the remaining ingredients.
Add to the yoghurt with the remaining ingredients.
Stir to mix. Ideally leave for 30 minutes to allow the flavours to infuse.
Serve, drizzled olive oil and some small chunks of cucumber.