- 1 medium European cucumber, sliced or cubed (If using regular cucumber you must remove seeds & skin then dice into cubes).
- 1 tsp salt & salt to taste
- 1 cup plain Greek yogurt (low fat or non fat)
- 1 clove garlic, minced
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- 1 tsp red wine vinegar
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh dill, chopped or 1 tsp dry dill
- pepper to taste
1. Place diced cucumber in a colander & sprinkle evenly with salt & let rest 30 minutes at room temperature.
2. Rinse cucumbers & dry with paper towel squeezing out liquid from cucumbers
Place cucumbers in food processor & pulse to chop to desired size.
4. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, dill & salt and pepper to taste.
5. Plus to blend or for chunky mix all the ingredients in step 4 in a bowl and add the cucumber. Keep in refrigerator in an airtight container for up to 3 days.
Plate Finished Product
STORY BEHIND THE DISH
Coming from a European family I love all Mediterranean food, especially Greek food. It is so healthy, clean, & of course delicious. I typically buy Tzakziki sauce as a dip for pita or veggies but I figured I wanted to try to make it as a side for some Greek dishes.
For whole30 or Paleo use 1/2 cup coconut milk & 1/2 cup coconut cream in place of yogurt. This recipe is pretty straight forward. I really like dill, so if you are not much of a dill person I would half the dill portion of this recipe. Also I made it a smooth texture, but when I serve it I always cut up some fresh cucumber and mix it in to thicken up the sauce.