My son, a budding hobbyist chef and lifelong food lover, has always been interested in different cuisines from around the world and most recently has been exploring Greek food. So many world cuisines have such great plant-based options and Greek recipes are no exception. I thought it might be fun to create a salad dressing based on tzatziki sauce so this is the result. It is bright, herby, creamy and cooling for summer. It’s also quick and easy to make without warming up your kitchen and if you have an herb and/or vegetable garden, extra easy. I think you will find it uplifts everything and would be delicious not just on salads but topping potatoes, as a dip for pita or vegan gyros. I used regular plain non-dairy yogurt for this because it was easier for me to find. If you use the Greek yogurt option, know that it will be thicker so you may find yourself wanting to thin it for a salad dressing with small amounts of plain, non-dairy milk.
1 cup regular or Greek non-dairy yogurt, plain ⅔ cup English cucumber, peeled and grated 2 cloves garlic, minced 1 tablespoon fresh mint, minced 1 tablespoon fresh dill, minced 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 1 tablespoon extra virgin olive oil (optional) Salt and pepper to taste
Place all the ingredients in a medium bowl, stir to combine. Allow flavors to develop in the refrigerator for an hour or so before mixing and serving.