EVERGREENS AND TOMATOES
About the Recipe
I'm having a cucumber tsunami right now and tzatziki is one of my favorite ways to use the slicing cucumbers from my garden. It is an easy, versatile sauce or dip that can be paired with meats, veggies, or even chips
Ingredients
1 slicing or english cucumber
5-6 mint leaves
1 large or 2 small garlic cloves grated - I love garlic, but find there is usually enough garlic in whatever I am cooking with the Tzatziki and garlic can easily overpower a light, bright sauce/dip
1 1/4 cups of plain greek yogurt
1/4-1/2 tsp of dried or fresh dill (or to taste)
1/2 lemon juiced
Salt to taste - I used 1/2 tsp
Olive oil to taste - I used ~2 Tbsp and more for drizzling
Cheese cloth
Preparation
Step 1:
Grate the cucumber and place in a cheesecloth.
Wring out over a bowl or sink. I generally wring it out over a bowl and collect the cucumber juice for a delicious cocktail or drink. By thoroughly wringing out the moisture from the cucumbers the Tzatziki should save well in the fridge for multiple days without accumulating much liquid on top, if you do see a little you can either drain it or mix it in.
Step 2:
Finely grate the garlic clove(s), thinly slice the mint, and juice a half of a lemon. Combine all ingredients into a mixing bowl (or tubberware in my case to save on cleaning) and thoroughly mix together. Set aside for 15 minutes to let the flavors combine and serve, or place back in the fridge and serve later. Enjoy!
