My husband and I honeymooned in the Greek Isles. Every meal was eaten alfresco. We became so accustomed to this that when we returned home, it felt strange to be eating inside! I will never forget the delicious tomato salads, warm from the sun. However, it was the tzatziki that I became obsessed with. Back then, it was not to be found in stores so I developed a recipe that captured that tangy, fresh flavor. This was before greek yogurt, so I used to strain plain yogurt for 1/2 day to remove the whey liquid – resulting in greek yogurt. Now with greek yogurt aplenty, we can eliminate that step. This recipe is so simple, it can be made in minutes. Serve with pita cut up as a dip or an accompaniment to veggie burgers or falafel.
2, 5oz. containers good quality greek yogurt – drain any liquid on top before using
1/2 cucumber peeled and grated. Squeeze with the back of a spatula to drain off excess liquid
1 large clove garlic, crushed
2 tbsp. extra virgin olive oil
course ground sea salt and pepper to taste
Mix all the ingredients together until blended. Serve chilled. Enjoy!