While in Athens I took a 4 hour cooking class at “The Greek Kitchen” and learned to make this delicious tzatziki, the best I ever tasted, along with several other traditional Greek specialties and a trip to the market (butcher, fish, and produce markets ). It's so simple to make and is a great appetizer dip for dolmades, raw vegetables, or as a sauce over chicken or vegetables. I’m working on updating the blog with the other specialties so please standby . 😋
- 1 large cucumber, peeled
- 1 carrot, shredded (Optional)
- 2 cups strained Greek Yogurt, (I used Fage 5% milkfat)
- 2-3 cloves garlic, minced
- Dill, finely chopped to taste
- 1/4 cup EVOO
- 1 tsp white wine vinegar
- salt & pepper to taste
- Slice peeled cucumber lengthwise and remove seeds with a spoon. Sprinkle with a little bit of kosher salt and leave to drain.
- Using a cheese grater, grate the cucumber then squeeze with your hands to remove as much liquid as possible and place in a mixing bowl.
- Stir in yogurt, finely chopped dill and garlic. Season with salt and pepper to taste.
- Mix all together well. For best results refrigerate overnight. (2-3 hours is a good amount of time to really let the yogurt take on all the flavors).
- Garnish with a sprig of dill & kalamata olive and serve with pita bread as an appetizer or as a delicious topping to souvlaki.
Notes: In the class we omitted the carrot and I omitted it as well for this posting because I prefer Tzatziki without carrot. Feel free to add it as original recipe states.
“The Greek Kitchen”
Athens, Athinas 36, Athina 105 51, Greece