Today I’m sharing how to make homemade Tzatziki Sauce – because we’re having a Big Fat Greek Sunday Supper!
Today we are having fun with the Sunday Supper theme in honor of the movie that just came out – My Big Fat Greek Wedding 2. I haven’t seen it yet, but you can bet that there is no doubt that I will be seeing it very soon. I adored the first one. I mean who didn’t? And to this day, I can’t look at a bottle of Windex without thinking of it.
I decided to share one of the first Greek things I ever had. And oddly enough, I first had this when I lived in Germany. It was also the first time that I ever ate at a food truck! When we lived in Germany in the late ’90s, on certain days of the week, there would be a Greek food truck outside the post exchange. Any time I saw it, I would always get one thing- “Pommes frites.” Yes, a pouch of fries, but not just any. There was something about the way they made these, and they served them with tzatziki sauce! It was delicious.
Also a little side note – I despise cucumbers. I mean, I hate them with every fiber of my being. I have to hold my breath and do the “mouth breathe so you don’t smell anything” kind of breathing when I work with them in the kitchen. Seriously.
There’s only 2 ways I can eat cucumbers.
Pickles and Tzatziki Sauce.
Now on to the recipe! To begin, peel and seed an English cucumber, then dice it up into about 1/2 inch pieces, or smaller.
Place the diced cucumber in a bowl and sprinkle it with a tablespoon of kosher salt. Give it a stir.
Transfer the salted cucumber to a wire sieve. Place the sieve on the bowl, then place a smaller bowl on top of the cucumbers. Place something heavy, like a bottle of olive oil into the bowl. What you are doing is simply creating a press to remove all of the excess liquid from the cucumber. Let it sit this way for 30 minutes.
After it has pressed for 30 minutes, pour the cucumbers into several layers of paper towel, or cheese cloth and squeeze out every last drop of liquid that you can.
Place the cucumbers in your food processor along with: 16 ounces plain Greek yogurt, the juice of a fresh lemon, 1 clove of grated garlic, 1/4 teaspoon black pepper, 1 teaspoon of extra virgin olive oil and a teaspoon of zest from the lemon. Finally, add in either 1 tablespoon of fresh dill or a teaspoon of dry dill – whichever you have on hand. Pulse this in your food processor until it is smooth as can be.
Transfer the sauce to a dish, cover and refrigerate for at least 2 hours, overnight is even better.
That’s it! You’ve made your own tzatziki sauce. Use it as a dip with pita bread, spooned into a gyro, or on a plate of pommes frites! (Or how ever you like.)
I drizzle a little extra virgin olive oil on top before serving. Enjoy!
- 1 English cucumber
- 1 Tb kosher salt
- 16 oz. (2 c) plain Greek yogurt
- 1 lemon - zest 1 tsp from the peel, then juice it
- 1 clove garlic, grated
- ¼ tsp black pepper
- 1 tsp extra virgin olive oil
- 1 Tb fresh dill (or 1 teaspoon of dry dill)
- To begin, peel and seed an English cucumber, then dice it up into about ½ inch pieces, or smaller.
- Place the diced cucumber in a bowl and sprinkle it with the kosher salt. Give it a stir.
- Transfer the salted cucumber to a wire sieve. Place the sieve on the bowl, then place a smaller bowl on top of the cucumbers. Place something heavy, like a bottle of olive oil into the bowl. What you are doing is simply creating a press to remove all of the excess liquid from the cucumber. Let it sit this way for 30 minutes.
- After it has pressed for 30 minutes, pour the cucumbers into several layers of paper towel,or cheese cloth and squeeze out every last drop of liquid that you can.
- Place the cucumbers in your food processor along with all of the remaining ingredients.
- Pulse this in your food processor until it is smooth as can be.
- Transfer the sauce to a dish, cover and refrigerate for at least 2 hours, overnight is even better.
And now it’s time for a Big Fat Greek Sunday Supper. Including Bundt cake!
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Chicken Greek Salad Flatbread by Family Foodie
- Greek Chirashi Sushi by NinjaBaker
- Greek Breakfast Wraps by Brunch-n-Bites
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess
Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement
Thanks to Nichole Crews from Casa de Crews for hosting this week.
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