Homemade Tzatziki with California Greens

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.

Homemade Tzatziki with California Greens

For the Tzatziki Dip:

• 1 English cucumber (or 3 small garden cucumbers), seeded and diced fairly small, peel on or removed as desired
• 1 cup plain Greek yogurt
• 3-5 cloves of garlic, smashed and finely chopped
• 3 Tbsp fresh lemon juice
• 1 Tbsp lemon zest
• 1 heaping tsp dijon mustard
• 2 Tbsp fresh chopped dill or parsley
• 1 Tbsp fresh chopped mint
• sea salt and coarse black pepper to taste

For the Flatbread & Toppings:

• 1 cup sprouts of choice, I used clover
• 1/2 cup microgreens or any greens!
• 1 avocado, diced
• 8 flatbreads of choice, I used Open Nature sesame flatbread

Makes 4 Servings ~ the Nutrition Facts are based on individual servings and include the flatbread (2 pieces) and toppings

Nutrition & Cooking Notes:

1. Removing the cucumber seeds: I don't normally fuss with removing seeds from vegetables.  The reason you might want to remove them in this recipe is because they are mostly water which gets translated into a excess moisture in the dip.  It's not a big deal but you will likely end up with a tablespoon or so of water pooling in your tzatziki if you keep the seeds in the recipe.  For this recipe, I split the cucumber in half lengthwise and then again in quarters and slice out the seeds with a sharp knife - I reserve the seeds in a little bowl to enjoy with vinegar and salt ;-).
2. Drawing out excess water: Since the cucumber flesh itself also contains quite a bit of moisture, you can further drain it by placing the chopped cucumber in a colander and sprinkling with salt.  The salt acts to draw out the moisture.
3. Seasonings: The seasonings for tzatziki vary quite a bit.  The most common ones you will encounter are fresh dill, parsley and mint.  Sometimes a dash of oregano powder is also added.  You can play around with these herbs to determine what you like best.
4. Why Greek Yogurt:  I favour Greek yogurt for its exceptional protein content (and gorgeous texture). All yogurts, regardless of milk fat content, begin the same way - by adding bacterial cultures to milk.  Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey.  According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt.  The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content - even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream). You will pay more for Greek yogurt but I think you will find that you get what you pay for.

Directions:

1. See notes above on how to prepare cucumber.
2. In a roomy bowl, mix together prepared cucumber, yogurt, garlic, lemon and mustard, mixing to combine.
3. Add herbs as well as salt and pepper to taste, sampling to determine adequacy.
4. Spoon a couple tablespoons of tzatziki onto crackers (or surface of choice) and top with fresh sprouts, greens and avocado.
5. Store any remaining tzatziki in a sealed container in the fridge.  It will keep well for about 4 days (but good luck not eating it all before then!).
6. Enjoy.

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