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Tzatziki (Greek Cucumber Salad)
2 medium cucumbers (or 3-4 pickling cukes)
1 teaspoon salt
1 tablespoon finely chopped fresh dill
1 clove garlic, chopped
3 tablespoon lemon juice
1 ½ cups strained Greek-style yogurt
Paprika to garnish
Peel the cucumbers. Cut in half lengthwise. Remove the seeds with a spoon and discard. Slice the cucumber thinly and combine with salt. Leave for about 15-20 minutes. Salt will soften the cucumber and draw out any bitter juices.
If you don’t have Greek-style yogurt, strain yogurt with a coffee filter in a colander or a cheese cloth (both in a bowl to catch the liquid) overnight in the refrigerator, or on the counter for 2 hours.
Combine the mint, garlic, lemon juice and yogurt in a bowl, reserving a few sprigs of mint as decoration.
Rinse the cucumber in a sieve under cold running water to flush away the salt. Drain well and combine with the yogurt. Serve cold, garnished with paprika if you wish. Keep in refrigerator for 2 hours to let flavors blend.
Variation: Use mint instead of dill.
Recipe adapted from www.kalynskitchen.blogspot.com
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Related Tags:
Cucumber • Dill • Garlic • Lemon