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.
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