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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
Ingredients: 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
Directions:
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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