Is it a dip? Is it a sauce? Whatever you call it, it’s delicious. I could easily eat a whole bowl of this with a baguette as the vehicle! Whenever I eat tzatziki I’m transported to childhood holidays on the island of Lefkas with my best friend and her family. I’m sure there were more than a few nights when this was all we wanted for dinner.
This recipe slightly strays from the traditional, with the addition of feta cheese. I really like the saltiness and texture that the feta adds.
When straining the liquid from the cucumber, you can just squeeze it and use immediately. But if you have the time, it’s really worth letting it drain for a few hours. It helps create a creamier sauce.
Feta Tzatziki
Equipment
- Fine mesh strainer
- Bowl
Ingredients
- 500 g (or 2 cups) greek yoghurt
- ¾ cucumber
- 50 g feta cheese crumbled
- 2-5 cloves garlic minced
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh dill finely chopped
- Salt and pepper to taste
Instructions
- Halve the cucumer, lengthways and scrape out the seeds with a spoon. Grate the cucumber.
- Put the grated cucumber in a mesh strainer over a bowl. Sprinkle some salt on the cucumber and mix it in. Let it sit for a few hours or overnight, if you have time.
- Squeeze the cucumber and put it on some kitchen roll to soak up any remaining moisture.
- Add all of the ingredients into a large bowl and mix thoroughly. It's best to leave it in the fridge for an hour before eating to let the flavours develop.
- Enjoy!
Notes
You can eat tzatziki with fresh bread, pitta, as a dip with veggies or as a sauce with a chicken wrap. The options are endless.
2 Comments
Laura Thompson
😍😍😍😍😍😍
rachymc
So many good memories 🥰