A recipe for velvety Greek Tzatziki that will accompany your meats, but also as a dip in your snacks, or on the side of your fried zucchini, or your grilled vegetables.
500 grams of Greek Yoghurt (the drained one FAGE TOTAL
A large cucumber or two small ones
1-2 cloves of garlic
4 tablespoons of olive oil
1 tablespoon white vinegar
Peel the cucumber from the skin and seeds and rub it on the grater on the big side.
Put it in a plastic strainer and squeeze it until all the liquid is extracted.
In the meantime, mash the garlic in a mortar with a pinch of salt to make an ointment (if you don’t have a mortar, rub it on a fine grater)
In a large bowl, put the yogurt, grated cucumber, mashed garlic, olive oil, and pepper and mix well.
You taste the salt (that is left from the garlic) and add accordingly to your taste.
You can now if you want to flavor it with half a bunch of dill or with half a bunch of mint or both together, depending on your tastes 🙂
Also adjust the garlic to how strong a flavor you want (from cool with 1 clove, to very strong with 5-6 cloves) and your Tzatziki is ready.
Good luck and bon appetit 🙂