This is the one sauce youmustmake. It's a classic and very easy to prepare, but be sure you use only a superior quality Greek yogurt or labne spread. I cannot emphasize this strongly enough—it makes all the difference.
Ingredients
Makes 1 quart
Step 1
Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
Step 2
In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can storeTzatsikiin a covered, clean jar in the refrigerator for up to 1 week.
Step 3
- The Wedge: Smear someTzatsikionto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.
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Reviews (8)
Back to Topwhy is the vinegar necessary? Most tzatsiki recipes I'm familiar with (even when served it in Greece) don't seem to have a vinegary taste. I added much less than the 1 c the recipe called for; won't use vinegar again.
Anonymous
British Columbia
9/9/2012
I agree with others that the vinegar is out of place. It adds a sweet flavor, which might be good in some ways but mostly not. The shallot, on the other hand, is a great way to add aromatics without adding garlic. I still found the final to be too garlicky and muted it by adding more cucumber and yogurt. I doubt that I have ever made tzatsiki the same way twice. You always have to tweak it at the end. S&P help a lot.
Achilz
4/7/2012
I only used a tbl of vinegar. I can't imagine a whole cup either! The sauce turned out great! Our family enjoyed it with grilled lamb, and some lettuce all wrapped up in warm garlic naan.
Rumhunny
Colorado Springs, CO
6/28/2011
I wanted to put -4 forks. Has this so called Greek - Pislakis ever been to Greece
BalkanCook13
6/25/2011
Who puts vinger in tzatsiki?
GreekQT82
7/22/2010
I made this last night to go with the Spinach, Feta, & Pine-Nut Phyllo Tart. I followed the recipe, except I decreased the vinegar to about 3 tbsp. based on comments and looking at other recipes, and I used a whole head of garlic. It was fantastic but my family said the garlic was a bit much, so next time I'll do the 10 cloves as written. Excellent accompaniment to the tart.
saphirrus
Dallas, TX
4/25/2010
no vinegar needed in tzatsiki
Greekguy25
orange,ca
3/24/2010
Perhaps there is a misprint in the recipe. The flavors were all good but the 1 cup of vinegar made the tzatsiki inedible.
Anonymous
New Jersey
2/15/2010
