I’ve had a continuous supply of homemade tzatziki going in the fridge now for the past month or so. Every batch I make seems to disappear faster than the one before, so ongoing production has become necessary (I can’t prove it but I suspect that the cucumber vendors at the market have started price fixing on me).
Exquisite in its simplicity, tzatziki is a seasoned Greek sauce made from yogurt, cucumber, garlic and lemon. (A heavenly marriage if ever there was). Light and creamy, tangy and garlicky, satisfying and delicious, homemade tzatziki is truly a summer favorite.
This delightful sauce is served cold and often in the company of grilled meats such as the classic souvlaki but there’s no need to stop there. You can enjoy tzatziki on virtually anything. Pair it with fish, eggs, a variety of salads, as a base in sandwiches and wraps or simply indulge by the tablespoonful! The creamy nature of this yogurt-cucumber dip is also perfect for dunking fresh chopped vegetables or delicious pita wedges.
On a hot California day, some homemade tzatziki on flatbread with plump sprouts, a generous handful of greens and silky avocado is all I need for lunch.
I marvel at the array of fresh and beautiful greens that surround us here in the Golden State. One of my latest discoveries are the local microgreens that are said to have originated here. Smaller than baby greens (they are really tiny and delicate yet perfect in their formation) microgreens provide a spectrum of leaf flavors, from sweet to spicy and peppery. They are also known for their diverse colors and textures adding not only flavor but visual beauty to sandwiches, salads and recipes generally. Chefs love them and I can understand why. The ones I used today were sourced from a collection of greens including: brocccoli, purple kohlrabi, mizuna, kale, red cabbage, red mustard, tatsoi and amaranth. Gorgeous.