by Mandy Wilks

Created on: April 06, 2011   Last Updated: April 08, 2011

Cucumber yogurt sauce is also known as Tzatziki, a popular accompaniment that is served frequently in Greece and the Greek islands. Anyone who has been lucky enough to visit Greece or one of the nearby islands are sure to have will brought back many affectionate memories of the country, its people and especially the delicious Greek food – including Tzatziki..

Tzatziki is a delicious, tasty, light and healthy accompaniment that can be served with salads, on kebabs, falafels, topping for vegetables or as a dip with lovely warm slices of pita bread.

As well as  this being a really appetizing food it is also exceptionally healthy and is perfect for anyone who is following a low fat or weight loss diet; it is a proven fact that Mediterranean people (especially those from Greece) have the lowest rates of diet-linked diseases and lower cholesterol -  and consequently the longest life expectancy in the world. Their cuisine is a naturally low-fat, healthy and satisfying so it can be eaten without any feeling of guilt. This wonderful creamy sauce dies get better with time, it certainly shouldn't be eaten for at least eight hours, allowing time for all the flavours to intensify. Although tzatziki can be served at room temperature it is far more enjoyable if eaten chilled; the sauce will keep in the refrigerator, if stored in a sealed container for around a week – although it is so delicious it is unlikely to last that long!

GREEK TZATZIKI 

Ingredients

500g 0% Greek Yogurt
1 firm cucumber
5 - 6 cloves garlic
1 tablespoon olive oil
1 tablespoon white wine vinegar
2 teaspoons lemon juice
1 tablespoon freshly chopped mint
Zest of 1 lemon
Salt and freshly ground black pepper

Method

1. Crush the garlic and place it in a small bowl and mix it with a little salt and the vinegar.

2. Peel the cucumber, grate and squeeze until all excess water is removed.

3. Put the yoghurt into a large bowl and add the cucumber.

4. Mix in the crushed garlic mixture, lemon juice, lemon zest and chopped mint.

5. Place in a blender and process until all the ingredients are well mixed.

6. Add the olive oil and season to taste.

7. The tzatziki is better left to stand overnight in the refrigerator overnight.

So all that is needed now is to take the time to sit out in the sun with a bowl of this creamy dip, a bowl of plump Greek olives, some warm pita bread and a bottle of chilled Retsina, to be transported back to idyllic holidays in the Greek sun.

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