Tzatziki is both healthy and extremely versatile. I eat it with almost anything, dolloped on fish or chicken like in the above picture, as a dip for crisp veggies, mixed in with rice or other grains, with bread or pita and some good olive oil, on a baked potato... it's also easy to make. You'll find many variations of the same recipe online (it's basically a combination of yogurt, cucumber, and garlic), but I do have a few specific observations that I have developed from years of making tzatziki, that I believe lead to a higher-quality result. First, the yogurt should be thick and is best when strained overnight in the refrigerator. I simply line a coffee cup or small bowl with a coffee filter, and scoop about a cup of yogurt into the filter, cover the whole thing in plastic wrap, and leave it to strain overnight. In the morning, most of the liquid has dripped into the cup, and you are left with a nice, thick yogurt. Second, I always add a bit of vinegar to my tzatziki to give it extra tang.
Oh, and it's even okay to use nonfat yogurt in this recipe, when it's been strained. Though low-fat or full-fat tastes better, of course. Unfortunately, that's just how it is.
Approx. 1 cup (200 grams) plain yogurt, strained overnight
1/2 cucumber, seeds removed and diced
Handful mint and fresh dill, minced
1 garlic clove, minced
1 teaspoon white vinegar
1-2 tablespoons olive oil
pinch of salt
1. Mix the yogurt, diced cucumber, fresh mint, fresh dill, garlic, and vinegar.
2. Add olive oil and salt until tzatziki is exactly how you like it in terms of both flavor and consistency - I advocate using the frequent tasting method until it is just right.