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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is the one sauce you must make. It's a classic and very easy to prepare, but be sure you use only a superior quality Greek yogurt or labne spread. I cannot emphasize this strongly enoughit makes all the difference. Ingredients:
1 english cucumber, peeled |
10 cloves garlic, smashed and finely chopped |
1 cup distilled white vinegar |
4 shallots, thickly sliced |
1 cup small, picked sprigs dill |
2 1/2 cups strained or greek yogurt or labne spread |
2 tablespoons extra-virgin olive oil |
2 tablespoons fresh lemon juice |
kosher salt and cracked black pepper |
Directions:
1. Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
2. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.
3. * The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.
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