Tzatziki Yogurt Dressing
This fresh Tzatziki yogurt dressing is the perfect greek sauce for your charcuterie boards. With black olives, cucumber and mint it will transform your party food.
Equipment
- Sieve
- Mortar
Ingredients
- 1 1/2 cups 1 1/2 cups full-fat or light greek yoghurt plain
- 1 cup cucumber or 1 cup
- 1 garlic clove
- 1/2 teaspoon salt
- 1 tablespoon olive oil extra virgin
- 2 brunches of mint chopped
- 1/4 cup black olives chopped
Instructions
- Slice the cucumbers, olives and mint to the desired size.
- Add the cucumber slices to a sieve and add a pinch of salt. Leave to drip for 10 minutes, the salt will dehydrate the cucumbers, and they will taste much better.
- Mince the garlic with ½ teaspoon of salt to form a paste. You can do this on a mortar or with a knife.
- After 10 minutes, press gently the cucumber with a spoon to remove the excess liquids, transfer them to a serving bowl along with the yoghurt, salty garlic paste, olive oil, mint leaves, and black olives. Whisk together and serve.
Notes
Yogurt: Full-fat greek yogurt works best, but you will also get great results with the light version.
Slicing the cucumber: feel free to cut the cucumber and olives in other ways, slicing thinly works well for me, but you might want to have smaller pieces if serving with bread or crackers.
Olives: I personally prefer black olives but any type works just as fine.
How to thicken up a tzatziki dressing: If your sauce turned runny, add more drained cucumbers.