Tzatziki

I generally don’t fuss over making sauces to often, but in the summer this is one that is on heavy repeat, at least weekly. And honestly, it’s not even fussing, it’s just mixing some stuff up in a bowl. Tzatziki goes great with anything cooked over coals. We typically grill up some meat and/or veg, then top everything with a generous dollop. Honestly, we both like it so much we kind of eat it like it’s its own side dish, but unlike us, you can feel free to use some restraint.

I also tend to make a massive amount of tzatziki and then have it with sourdough bread, harissa and more olive oil the next day for breakfast. That’s a little insider tip for ya. I highly recommend it.

Here I added in a bunch of dill, and while it’s certainly not imperative, and I’m sure sacrilege to some, when it’s summertime and I have fresh dill available, I’m using it. I get that some people don’t like it, and if that’s you, by all means leave it out. Or, go wild and use some other herb if you fancy, just make sure to tell me about it in the comments below!