Tzatziki yogurt, garlic and cucumber salad

Yield: 1 Servings

Measure Ingredient
1 large English cucumber or 2 small cucumber, peeled, seeded and finely diced
2 teaspoons Salt
2 cups Plain yogurt
2 tablespoons Extra virgin olive oil
2 tablespoons Fresh lemon juice
2 larges Clov garlic, finely minced (up to 5)
¼ cup Fresh mint leaves, coarsely chopped or 2 tablespoons dried mint
\N \N Salt and freshly ground pepper

Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well. Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours. Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth. Place the sieve over a bowl and allow to drain for 3 to 6 hours.

Pat the drained cucumber dry and transfer to a large bowl. Add the yogurt and stir to combine. Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended. Season to taste with additional lemon juice, salt and freshly ground pepper.

Yield: about 3 cups

Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman <jfreeman@...> on Apr 29, 1997

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