This Tzatziki Dressing features some of the hallmarks of Greek cooking – Greek yoghurt, olive oil and lemon juice.
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.
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
- Small food processor or blender
- 1 cup tzatziki
- ⅓ cup olive oil
- 2 tbsps lemon juice
- Zest of 1 lemon
- Sea salt and cracked black pepper to taste
- 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.
- 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.