Rustic Style Tzatziki

I love tzatziki. It can be done in a few variations, but this is my favorite. Simple ingredients, easy preparation, and a beautiful result. What more could you wish for?

I’m all about recipes that have a huge impact with not too much effort. Recipes that pack major flavor with just a handful of ingredients are my go-to’s for that very reason. Tzatziki is a perfect example. Take just a few key ingredients, and they become magic in just a few easy steps. Tzatziki is a great accent to a fresh salad, grain bowl, wrapped in a pita, or even on a burger. It offers such a burst of flavor to almost anything, and is oh-so-easy to throw together either last minute or a day before!

I love adding a bit of extra garnish - the onion adds such a nice contrast and a drizzle of olive oil brings a bit more richness to each bite!

Ingredients
1 organic cucumber (I love Persian)
1/2 red onion
2 cloves garlic
1/3 fresh dill, chopped and stems removed
juice of half a lemon
zest of half a lemon
1/4 cup olive oil
1 cup full fat greek yogurt
2 tbsp white wine vinegar
salt and pepper to taste

Start by chopping the cucumber* into rough cuts – think about the size of your pinkie nail. Chop the onion finely along with the garlic and fresh dill – then add to a medium mixing bowl along with the cucumber. Add the lemon, lemon zest and remaining ingredients all together and mix.

Garnish with thin slices of onion and fresh sprigs of dill. Then shave a bit of extra lemon zest on top with a fresh drizzle of olive oil.

Serve immediately or store in the fridge for 24 hours in an air-tight container

*Pro tip
After chopping your cucumber, transfer to a paper towel lined dish. Try to allow the cucumbers to lie as flat as possible on the dish, and place another paper towel on top. Set a flat plate on top to gently press the cucumbers. Transfer to the fridge for about 30 minutes. This will allow excess water to drain from the cucumbers – which will prevent your tzatziki from becoming watery (especially the next day).