Intolerances: Fructose, Gluten, Soy
A light and refreshing sauce, sure to take your meal up a notch.

Tzatziki is one of the most well known aspects of Greek food, at least to most Americans. It is one of those sauces that is the perfect light and bright additions to cut through any rich or robust flavor. I have done a twist on the traditional flavors by incorporating basil instead of the traditional dill and mint and removing the garlic. It still has a delicious flavor and provides a wonderful compliment to your meal. My husband, who hates cucumber more than just about any food, will stand by those words too.

Serve With:

• Lamb Kofta
• Chicken Meatballs
• Mediterranean Plate
• Potato Salad
• Greek Salad
• Roasted Vegetables

What you need:

• Mixing Bowl and Spoon
• Box Grater
• Vegetable Peeler
• Cutting Board and Sharp Knife
• Cucumber
• Basil
• Full Fat Greek Yogurt
• Lemon (juice)
• Olive Oil
• Kosher Salt

The Sauce

First, you will want to chop your basil. I am not picky on how you chop your basil, you just want to make sure that it is finely chopped to ensure that you don’t have any large pieces. I will typically stack the basil, roll it tightly together and chiffonade into thin strips. Next, I will run my knife back through the basil in the opposite direction a few times.

Next, if using a traditional cucumber, remove the skin using a vegetable peeler. If you have a Persian or English cucumber, you can certainly leave the skin on. Grate the cucumber using the small shredding side of the box cutter (opposite side of the large holes).

In a mixing bowl, add the yogurt, olive oil, lemon juice, salt, basil and cucumber. Mix with a spoon until smooth. Use this right away with your favorite meal or store in the fridge for 3-5 days or freeze for up to 3 months.