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Easy Homemade Greek Tzatziki

Posted by Didi Gorman on

If you like fresh flavors, this post is just for you!

Today we’re embarking on a brief culinary journey to the sunny Eastern shores of the Mediterranean Sea. What a fabulous way to welcome summer!

Fresh cucumbers, fresh herbs and plain yogurt are at the heart of this refreshing, simple dish.

Greek Tzatziki is very versatile and -with a few simple tweaks- can be served either as a chilled summer soup, as a dip, salad, spread, or as a sauce for grilled meat.

My family’s recipe (below) is for a chilled summer soup (see picture), which we used to serve as an appetizer. And by the way, the flavors will be even better the next day!

If you’re lucky enough to live in a climate where mint just grows outside in your garden (or on your window sill), know that I’m truly jealous of you right now. Ours is ‘frost-stricken’, which is totally crazy. Can you believe this? Frost-stricken at the end of May!

Go get some fresh mint sprigs, and let’s head to the kitchen.

Cooking skills: none

Preps: 5 minutes
Serves: 4-5

You will need:
1 large firm cucumber or 5-6 small firm cucumbers, diced
3-4 pickled cucumbers, diced
2 cups plain Greek yogurt / plain yogurt / plain kefir (or a combination of them)
A few sprigs fresh dill, finely chopped
A few sprigs fresh mint, finely chopped
A splash high quality apple cider vinegar
A splash extra virgin olive oil
A splash freshly squeezed lemon
Salt to taste
Freshly ground black pepper to taste
Optional: 1-2 cloves fresh garlic, pressed

How to make it:
Combine all ingredients in a bowl, season to taste, mix, and serve (or refrigerate to let the flavors set).

This salad brings back memories of soft summer breeze blowing in from the sea… Ah…nostalgia!

On this balmy note, I will wish you a wonderful summery weekend!

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