Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the pronunciation here). Tzatziki is a refreshing, chilled sauce or dip made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt.
I tend to associate tzatziki with Greek food, but you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms. Tzatziki is often served with grilled meats and gyros, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. Bell peppers, mushrooms, carrots, asparagus and green beans are all fair game. I might even slather it on grilled corn on the cob. Why not?
You can also serve up some tzatziki with your next appetizer spread. It would go great with toasted pita wedges, crisp raw vegetables, hummus, olives, cheese and crackers. Its many uses don’t end at cook-outs and cheese plates, though.
Tzatziki is also fantastic dolloped on falafel and spread inside pita sandwiches (you could use it instead of the avocado in that recipe). And, I don’t get mad when tzatziki lands on my tabbouleh, lentil salad or chickpea salad.