This Tzatziki Dressing features some of the hallmarks of Greek cooking - Greek yoghurt, olive oil and lemon juice. Just superb for your green salads or sauce for meats.

Tzatziki Origins
The word Tzatziki originates from the Persian zhazh, that means herb mixture.
It goes back to the Ottoman Empire stemming from tarator that was the name of a dish made of ground walnuts and vinegar.
The word itself comes from the Turkish word cacık which in turn is thought to have originated from the Armenian word cacıg.
You Will Need
How to make it
- Place all the ingredients in a small food processor and pulse until combined.
- Stir with a spatula to make sure all the ingredients are well incorporated.
- Taste your dressing and adjust seasonings and flavours according to your taste.
ADD INGREDIENTS TO BLENDER BLITZ UNTIL WELL COMBINED
Use this dressing on...
- Mixed Leaf Salads
- Cucumber Salads
- Drizzle on iceberg wedges
- Dipping Crudités
- Dipping pita bread
- Sauce for your barbecued lamb cutlets, souvlaki or kebabs
- An accompaniment to lamb on the spit
- Also good with grilled or battered fish
How long can I store it for?
This dressing keeps in the covered in the fridge for approximately 3-4 days.
Equipment
- Small food processor or blender
Ingredients
- 1 cup tzatziki
- ⅓ cup olive oil
- 2 tbsps lemon juice
- Zest of 1 lemon
- Sea salt and cracked black pepper to taste
Instructions
- Place all the ingredients in a small food processor and pulse until combined.
- Stir with a spatula to make sure all the ingredients are well incorporated.
- Taste your dressing and adjust seasonings and flavours according to your taste.
Notes
- This recipe makes a total of one cup of dressing enough for one large salad that serves six, the nutritional information is also calculated this way.
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