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Cucumber and Yogurt Salad (Tzatziki)

Author/Submitted by: The Joy of Cooking Calendar
Servings: 6
Categories: Ethnic / Garlic / Haven't Tried / Low-Carb / Salads / Vegetables / Vegetarian

2  cups  yogurt, drained
1  large  cucumber, peeled, seeded, and diced
1  teaspoon  salt
2  cloves  garlic, peeled
3  pinches  salt
3  teaspoons  white wine vinegar
2  teaspoons  fresh mint, chopped
2  teaspoons  fresh dill, snipped
    salt and white pepper, to taste
1  tablespoon  extra virgin olive oil

1. Set a very fine mesh sieve or a colander lined with a coffee filter or several layers of cheesecloth over a bowl. Add yogurt and let drain at room temperature for at least 2 hours, or, covered, in the refrigerator for up to 24 hours.

2. Toss together in a separate colander the cucumber and 1 teaspoon of salt. Let stand to drain for 30 minutes. Press the excess water out of the cucumber, rinse quickly, and blot dry.

3. Mash together garlic and 3 pinches of salt until a paste is formed.

4. Combine yogurt, cucumbers, and garlic in a medium bowl with the white wine vinegar, mint, dill, salt, and pepper.

5. Drizzle olive oil over the salad.

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