Advertisement
2½ cups
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
Classically, this greek sauce is made with lots of fresh dill. But dill always makes me think of ranch dressing, which this is not. Thyme is a hearty herb that stands up well to the smokiness and fat of bacon and pairs really well with the tomato confit that I always serve in tandem with this sauce.
In a bowl, combine the yogurt, cucumber, onion, garlic, lemon juice, thyme, and salt to taste and stir. Cover and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to meld. The tzatziki will keep, tightly covered in the refrigerator, for up to 3 days.