When it comes to summer tapas, simpler is always better. And when you love Greek food as much as I do, you simply have to go with freshly baked garlic pitas dipped in thick, double cream tzatziki.I have to admit, after doing this shoot (eating on the job is a prerequisite) I was a walking garlic bomb for two days straight. It felt great – true Greek style! For the tzatziki, I based my recipe on the authentic tzatziki that we had in Athens when we traveled there in 2010.
I roll the dough out in 2 large pita bases, or make 8 small hand-size pitas. Don’t be shy with the garlic – you have to commit on this one.It is very thick, almost like a cucumber and mint “salad”, made with well-strained cucumbers and double-thick Greek yoghurt. Add some olive oil and I’m back in a taverna on the cobbled streets of Plaka.