TZATZIKI SALAD is a Greek favourite often served in ceremonial dinners(such as marriage and baptism), celebrations and every day dinners at home or in restaurants. It goes well with meat and is often used in the famous Greek dish “gyros” for those familiar with modern Greek gastronomy. It is also used as a vegetables, potatoes or rice salad dressing. It can also be used as a salad accompanying meat or chicken, in a sandwich as well as on its own with bread or crackers as appetizers.The consumption is defined as the quantity of tablespoons and a recommended quantity would usually be 3 tablespoons of tzatziki per sitting. It can be kept in the fridge and enjoyed at anytime.
7oz or 500gr strained yogurt
1-2 large cucumbers
2-4 cloves of garlic
1 tablespoon of vinegar
2-3 teaspoons of freshly chopped dill
3 tablespoons of Olive Myth extra virgin olive oil
¼ teaspoon of sea salt
Wash and peel the cucumbers (although peeling may be optional). Grate the cucumbers using the rougher edge of the grater and put the mush in a strainer. Press the mush to remove excess liquids using your fingers. Peel the cloves of garlic, put them in a mortar and mash them. Place the yogurt in a bowl and add the cucumber and garlic mush to it. Slowly add Olive Myth extra virgin olive oil, vinegar stirring gently and continuously. You can taste the mix and add more olive oil, vinegar or salt according to your preferences. At the end, add the dill and stir. Cover the “tzatziki” salad and place it into the fridge for 2-3 hours before serving. Once ready to serve, place it in a small platter and decorate it with chopped drill, olives or radishes.