Ingredients (9)
- 1/2 medium English cucumber, peeled
- 7 ounces whole-milk Greek yogurt (scant 1 cup)
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint leaves
- 1 teaspoon freshly squeezed lemon juice
- 1 medium garlic clove, finely chopped
- 1/4 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
Nutritional Information
- Calories102
- Fat5.44g
- Saturated fat3.32g
- Trans fat
- Carbs6.86g
- Fiber0.73g
- Sugar4.38g
- Protein7.96g
- Cholesterol13.2mg
- Sodium49.88mg
- Nutritional Analysis per serving (2 servings) Powered by
Tzatziki sauce is a Greek classic, a refreshing cucumber-yogurt sauce that’s both condiment and dip. In this recipe the yogurt isn’t strained, so the sauce is a bit more fluid than the standard version. Serve it as a dip with vegetable crudités and pita triangles, with poached seafood, or on grilled salmon burgers.
What to buy: Greek yogurt has less whey than regular yogurt, so it’s thick and creamy. We like the Fage brand.
This recipe was part of our feature on Salmon Burgers and 5 Tasty Ways to Top Them.
Instructions
- 1Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture, but not totally minced. Mound the cucumber in the center of a clean kitchen towel, then twist the towel to squeeze out as much moisture as you can.
- 2Place the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving.
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