A simple Tzatziki - cucumber yogurt sauce recipe! Pair it with your appetizer spread or serve it as a side for the main course, this versatile sauce or dip is super creamy and yummy and easy to make as well.
Wash the cucumber and trim the edges. You can either peel and grate, or if you like the skin, just leave it and grate the cucumber.
In a mixing bowl, add the grated cucumber, chopped mint leaves, dill (1.5 tsp) salt, ground black pepper, and lemon juice.
Then add the yogurt and mix it well. Check for seasonings and adjust accordingly.
Chill it for 30 minutes and garnish it with the remaining ½ tsp of dill leaves and olive oil and serve.
I usually don't squeeze out the water from the cucumber. If you are planning to refrigerate it for a longer time, the sauce might thin down. You can add little extra yogurt and salt again.
Instead of dill and mint, you can add parsley. PArsely is not a replacement for mint and dill but is optional. Adjust the herbs according to your choice.
The same goes for seasonings and lemon juice.
A generous drizzle of good quality olive oil intensifies the flavor of this sauce, but you can skip it to keep it oil-free.
Persian cucumbers are best for this recipe. If you can't source them, then try the available ones. But make sure to check the bitterness of the cucumbers. Some cucumber varieties are bitter. Taste a small piece for bitterness while chopping.