Tzatziki
If you have been following me for a while now or have taken the time to browse through my recipes, you will surely know the deep passion I hold for aperitifs. A mixed platter filled with an array of delectable bowls and plates to savour with a drink in hand. What’s not to love? The palette of colours, textures, aromas and flavours bring me joy, that good company only enhances.
One of my favoured recipes is without a doubt this homemade Tzatziki (re-edition from 2020). Cucumbers, greek yogurt, fresh mint and olive oil are mixed together for a creamy and refreshing finish. An aperitif staple, it is ideal for dipping crackers. But what you might not know, is the versatility of use that tzatziki has. Slathered on a warm piece of pitta bread, served as a salad dressing or as a sauce with grilled veggies or fish - you just cannot go wrong with tzatziki!
A quick and refreshing recipe to entertain your guests at future festivities, be they big or small.
- Vegetarian Recipe -
TZATZIKI
1 medium cucumber
250g of greek yogurt (x2 pots)
5 sprigs of fresh mint
1 tablespoon of olive oil
Salt
Pepper
Wash and dry the cucumber.
Cut in half lengthwise and remove the seeds.
Without removing the skin, grate the cucumber. Place it in a colander with some salt to drain, for approximately 15 minutes.
In the meantime, wash and dry the fresh mint leaves. Chop them finely and add them to a bowl with the yogurt.
Rince the cucumber with water and thoroughly pat dry.
Add the cucumber into the yogurt mixture.
Season with salt, pepper and olive oil. Mix until combined.
Serve with a drizzle of olive oil and some fresh mint leaves.
Notes: *You can sub. the greek yogurt for a dairy-free alternative - i.e: soy or almond greek yogurt, etc.