This recipe was shared with me from one of my greek clients! Great to eat with vegetables, toasted Ezekiel bread and on sandwiches too!
large container of Fage 0% yogurt
2-6 cloves of garlic (really, however much you like)
1 tbsp olive oil
1 tbsp red wine vinegar
(the oil and vinegar measurements are approximations, I don’t measure when I make it)
1. Strain the yogurt using cheese cloth for 1-2 hours. The greek yogurt is generally pretty good about not having a lot of liquid in it, but if you use any other brand than Fage, it’s really important that the yogurt gets drained for long enough.
2. Cut the cucumber into quarters and remove the middle section that contains the seeds. After the seed have been removed, grate the cucumber with a cheese grater.
3. Once the yogurt is strained, mix in the cucumber.
4. Add the garlic. I normally use a garlic press for this, but if you’re not using a garlic press, mince the garlic.
5. Add the red wine vinegar and olive oil.
The tzatziki tastes best after it has had some time to sit, so that the flavors can all come together.