Tzatziki is, hands down, my favorite accompaniment.  I’m certain it has much to do with nostalgia – walking with my family through the Sponge Docks, eating Chicken Souvlaki, and begging for a second piece of baklava.  As a kid, my tzatziki to sandwich ratio was always out of proportion.  As an adult, not much has changed.

The homemade tzatziki story is the same as any other why-did-it-take-me-so-long-to-make-this story. Taking almost as little effort as hummus, it’s not complicated to make. And I even found that all of the leftover juice gave me perfect excuse to make a super summery cucumber cocktail that I can’t wait to share with you!

There are so many ways to use tzatziki that leftovers couldn’t possibly be a problem.  This light and fresh cucumber sauce could be used as a dip {with sliced veggies or pita chips}, in place of mayo for chicken salad, as a sandwich spread, or as a side for grilled meat and veggies.

Recipe below adapted from this recipe.