Cool, crisp, garlicky tzatziki.  What’s not to love? It’s currently 95º in the shade (which I’m sure I’ll smile about when I reread this in the dead of winter) so what better to serve for a light, healthy lunch than cold red bell pepper slices, whole grain pita bread, and tzatziki?

There are a number of ways you customize tzatziki to your tastes. I prefer mine with a little extra garlic and even add scallion to mine (gasp!) but don’t be afraid to maximize and/or minimize the flavors you like. People get caught up in the “traditional” aspects of food but I’m all about making some tweaks here and there to make it like I love it.

Homemade Tzatziki Recipe

• 1 English cucumber, skin peeled in stripes with a vegetable peeler (I like the hint of color from leaving part of the skin on). Cut the cucumber in half and use a spoon to scoop out the bulk of the seeds – discard seeds.
• 2-3 cloves of garlic, peeled (or to taste)
• 1 teaspoon kosher salt
• 2 cups Greek yogurt
• 2 scallions, whites and tender greens, minced (optional)
• 1 teaspoon fresh lemon juice (or white vinegar)
• 1 tablespoon minced fresh dill

Directions

• Grate the cucumber (I use a mandolin but use a food processor with grater attachment or a box grater if you prefer) and place in a small-mesh sieve placed over a bowl.  If you have a few little chunks that won’t grate, simply dice them into small pieces. Let sit for 1/2 hour to let the juices drain from the cucumber. Squeeze out remaining juice and discard liquid. Place drained cucumber into a bowl.
• On a cutting board, crush the garlic cloves, sprinkle with the salt and then mince well, smashing and mincing a few times, until a nice paste is formed. Add to cucumber.
• Add yogurt, scallions, dill, and lemon juice and stir well to combine.

Personally, I think it’s best when this sits overnight; the little bit of water left over from the cucumber, the acidity of the yogurt, and the salt all mellows the garlic and let the flavors come together.

Looks cool as a cucumber, doesn’t it?

A little bit of fresh mint is also delicious in this. Some people prefer the sourness of sour cream in their tzatziki so don’t hesitate to substitute half (or all, if you prefer) of the yogurt with sour cream.

This is a party-size recipe of tzatziki – if you want to cut it in half you certainly can.

If you want to crisp up your pita bread for pita chips, simply cut each whole pita into eight pieces, brush each side lightly with olive oil, sprinkle with a little bit of salt and bake them for about 10 minutes at 400º, flipping them over about 5 minutes in.

Tzatziki is a great dip and a delicious sauce, depending on how you want to use it. It’s also easy to make and cool and refreshing on a hot summer day.

Enjoy!