Cat Cora’s Classic Tzatziki

• 1 cup plain yogurt, strained (see note below) *
• 1 tablespoon fresh lemon juice
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic (about 1 large clove)
• 1 teaspoon kosher salt
• 1 cucumber, peeled

• 1 cup plain yogurt, strained (see note below) **
• 2 tablespoons crumbled feta cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic (about 1 large clove)
• 1 teaspoon kosher salt
• 2 teaspoons finely chopped mint
• 1 cucumber, peeled

• 1 cup plain yogurt, strained ***
• 2 tablespoons fresh tomato, diced
• 1/2 cucumber, peeled and diced
• 2 tablespoons finely diced red onion
• 1 tablespoon fresh lemon juice
• 2 tablespoons good olive oil
• 1 teaspoon minced garlic (about 1 large clove)
• 1 teaspoon kosher salt

• 1 tablespoon fresh lemon juice ****
• 1/2 cup extra virgin olive oil
• 1 teaspoon minced garlic (about 1 large clove)
• 1 teaspoon kosher salt
• 2 cups plain yogurt (or low-fat)
• 1 cup peeled, seeded and grated cucumber (about 1 medium cucumber)
• 1 whole peeled avocado, diced small

Clasic Tzatziki:

In a medium bowl, combine all ingredients except the cucumber. Using an old-fashioned box grater, grate the cucumber directly over the yogurt mixture. Cover the bowl, put it in the refrigerator, and chill for at least an hour or overnight.

 

Cat’s Note: Greek yogurt is so thick you can place a spoon in the middle, walk away, and the spoon will remain standing right where you left it. American yogurt is much thinner. To have the same creamy consistency in your tzatziki, I like to strain the yogurt. You get a much creamier tzatziki by straining but if you don’t have time, just skip it. The flavor will still be good.

 

Also, to get as much cucumber flavor as possible, I grate the cucumber right over the yogurt.

 

Feta-Mint Tzatziki :   

 

In a medium bowl, combine all ingredients except the cucumber. Using an old-fashioned box grater, grate the cucumber directly over the yogurt mixture. Cover the bowl, put it in the refrigerator, and chill for at least an hour or overnight.

 

Gazpacho Tzatziki:

 

Gazpacho’s primary flavors – fresh tomato, cool cucumber and red onion – work very well in this chunky version of tzatziki. I once heard a heated debate about guacamole with one person claiming “true” guacamole was a smooth version that called for only avocado, lime juice, salt and cilantro. The other person felt strongly that guacamole wasn’t guacamole without tomato chunks. Smooth versus chunky tzatziki might spark the same debate. I think some people will like the smoother, more traditional tzatziki and some will like the veggie-filled chunky version. I happen to like both. And I also like the Avocado tzatziki.

 

In a medium bowl, combine the yogurt, tomato, cucumber, onion, lemon juice, olive oil, garlic, and salt. Cover the bowl, put it in the refrigerator, and chill for at least an hour or overnight.

 

Avocado Tzatziki:

 

I think of this as a California twist on a classic Greek condiment. Adding avocado to my tzatziki gives it a richer flavor and color. Excellent with any kind of grilled food, this goes on the table when I serve lamb, chicken, pita, meatballs and fried fish, among other dishes.

 

Add lemon juice, olive oil, garlic and salt to the yogurt. Add grated cucumber, diced avocado and mix well. Chill for at least one hour.