Tzatziki Sauce Recipe

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In the heat of summertime, most people prefer to lighten up their diets. Rather than heavy, savory fare, most people prefer lighter flavors. That’s one thing I love about tzatziki sauce. This yogurt-based sauce is cool and tangy for hot summer days. It’s also remarkably simple to create and very versatile. We use it to top falafels or tabbouleh, but we’ve also used it as a salad dressing for a simple garden salad. It’s also really good for dipping if you bake fresh pita bread; if you fry some chicken tenders or beef patties, it’s great for dipping those things in too. I just love this stuff!

Tzatziki Recipe

In a small bowl, mix together:

• 1 cup of plain yogurt
• 1 teaspoon dried dill
• 1 teaspoon of salt

Add 1/2 of a slicing cucumber, cubed.

Stir it all together and refrigerate the sauce, tightly covered, for at least 2 hours to allow the flavors to blend before serving.

I store it in a mason jar in the fridge, and it’s usually gone by the time three or four days have passed. There’s no reason to buy heavy, greasy, fatty salad dressings when creating your own is so, so easy and inexpensive.