If I asked you what were some of Ancient Greece’s most notable discoveries/inventions, you’ll most likely say: the birthplace of democracy, the notable philosophers, or the creation of the olympics… the list goes on. If you asked me… a food obsessed nerd, my quick response would likely be the creation of the classic Greek sauce: tzatziki. I realize how crazy that sounds, but seriously back then I’m sure foods like tzatziki, pita and olives fuelled these philosophers and inventors to become the best they can be… so why not champion one of the foods that triggered these great discoveries. I realize that’s a stretch, but an “A” for effort?! Enough of that, you need to make this sauce. It’s the most versatile of dips because the flavours are subtle and can be easily incorporated into anything you’re making. Tzatziki works great as a dip for veggies and meat, as a sammy spread or as a salad dressing.
Here’s my Canadian take on the Greek classic:
Makes 1 cup
1 lebanese cucumber, peeled, seeded, grated
1 tsp salt
1 cup of 2% plain yoghurt
Cracked black pepper
In a medium sized bowl, add grated cucumber and salt. Let sit for 20 minutes to allow the salt to remove some moisture. After 20 minutes drain excess water pulled from the cucumbers. Add yoghurt and finish with black pepper and a drizzle of olive oil. Keep refrigerated.