This Greek tzatziki sauce gets its fresh and tangy flavor from yogurt and cucumbers. It’s famous for being the official topping of Greek gyros, yet it’s also delicious on other meats and veggies.
It’s a fun sauce to experiment with, especially in summer when fresh cucumbers are at their best.
This sauce is the perfect accompaniment to Greek gyros. Here too, you can experiment with flavor profiles that you love. If you’re a garlic fan, add an extra clove. Mint is flourishing at the time fresh cucumbers come to market. Many authentic tzatziki sauce recipes have mint as an ingredient. I love oregano, so that will always be in my sauce.
There are so many beautiful ways to use the leftover dip—what a perfect topping for a summer meal of baked potatoes with a grilled steak. Serve as a dip with your overabundance of cherry tomatoes. Grilled fish? Let’s spoon on some tzatziki!
Have fun with this fresh and inviting sauce.
Greek Tzatziki Sauce
- 4 ounces plain yogurt greek
- 4 ounces sour cream
- 1 tsp white wine vinegar
- 1 tsp lemon juice fresh
- ½ small cucumber peeled, seeded and finely chopped
- 1 scallion green onion sliced thin
- 1 clove garlic small, minced
- ⅛ cup feta crumbled
- ¼ tsp oregano dried
- ¼ tsp lemon zest
- mint coarsely chopped, garnish
- In a small bowl, combine all of the ingredients except the mint. Transfer to a serving bowl. Cover and refrigerate for 8 hours or overnight for best flavor.4 ounces plain yogurt, 4 ounces sour cream, 1 tsp white wine vinegar, 1 tsp lemon juice, ½ small cucumber, 1 scallion, 1 clove garlic, ⅛ cup feta, ¼ tsp oregano, ¼ tsp lemon zest
- When ready to serve, garnish with mint.mint
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