On a recent trip to Greece, I found myself putting tzatziki on nearly everything: bread, grilled lamb, gyros and more. The bright yogurt-based sauce is thick, garlicky and super versatile. It’s quick and easy to make, and it can be kept in the refrigerator for a few days. Keep it around, and if you’re anything like me, you’ll soon find yourself using it as a dip for crudités, serving it with roasted chicken or salmon, or with salads. In Greece, it’s traditionally served with pita bread. At Macrina, we make our own version, called Piadina. For a delightful summer meal, whip up some tzatziki, marinate some lamb — rack or chops — and fire up the grill. While the lamb is grilling, brush the pita with olive oil and throw it on to warm and get those caramelized grill marks. Serve the grilled lamb with cooling tzatziki, fresh garden tomatoes, and a chilled bottle of crisp, aromatic white wine.

Makes 2 Cups

Printable PDF of this recipe here

1 cup thick Greek yogurt

3/4 cup English cucumber, grated

2 tsp garlic, chopped fine 

2 Tbsp fresh lemon juice 

1/4 cup extra virgin olive oil 

1 Tbsp fresh mint, chopped fine 

1 Tbsp fresh oregano, chopped fine 

1 Tbsp fresh parsley, chopped fine 

1/2 tsp kosher sal

In a medium bowl, add all the ingredients and whisk to combine well. I like to let this sit for 2 hours to marry the flavors, but if you’re in a hurry, it’s plenty good enjoyed immediately.

Summer grilling tip: If you are grilling lamb, I recommend marinating it in Advieh, a Persian spice available from World Spice in the Pike Place Market. It’s a lovely combination of cinnamon, cumin, coriander, roses, cardamom, and black pepper.