I learned this recipe from a dear chef I used to work under. It was and has continued to be unlike any other tzatziki recipe I’ve ever tasted. And it has continued to be my favorite version of the sauce.
This chunkier (more rustic, I prefer) recipe is all about flexibility. If you want more garlic (!), go for it. If you want to double the mint, go for it. If you need to omit any ingredients for allergy reasons (e.g., puréed tofu in place of the yogurt), no problem; just be sure to adjust the flavors as they suit your preferences.
The beauty of this sauce is its myriad and VISIBLE components. It really simplifies the final dish’s construction, as you don’t need to worry too much about adding other components to round out the dish. Super easy to make and you can mod it just as easily!
Ingredients: (Yield: 3 cups)
- 2 cups Greek yogurt
- 1/4 cup Red onions, small dice
- 1/4 cup Tomatoes, small dice
- 2 Tbs Sweet bell peppers
- 1/2 cup Cucumbers, small dice
- 2 Tbs Fresh dill, minced
- 1 Tbs Fresh mint, minced
- 1-2 Tbs Fresh garlic, minced
- Kosher salt, to taste
- White pepper, to taste
- Granulated sugar, to taste
- Lemon juice, to taste
- Measure out the Greek yogurt in a non-reactive mixing bowl.
- Dice the red onions, tomatoes, bell peppers, and cucumbers. Add to the yogurt.
- Mince the garlic, dill, and mint. Add to the yogurt and stir everything together.
- Season tzatziki with salt, pepper, sugar, and lemon juice to your taste buds’ preferences
- Store in a sealed container and keep refrigerated until use.