Tzatziki

Name: Tzatziki
Yield: makes 2 cups
Ingredients: 1 English cucumber, cut into 1 1/2 × 1/8-inch matchsticks; 1 1/2 teaspoons coarse salt, plus more for seasoning; 1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows); 1 large garlic clove, minced; 2 tablespoons white-wine vinegar; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh dill; Freshly ground pepper; 32 ounces whole-milk yogurt; (makes 1 1/2 cups)

January 26, 2012

Recipe information

Yield
makes 2 cups

Ingredients

1 English cucumber, cut into 1 1/2 × 1/8-inch matchsticks

1 1/2 teaspoons coarse salt, plus more for seasoning

1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows)

1 large garlic clove, minced

2 tablespoons white-wine vinegar

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh dill

Freshly ground pepper

Strained Yogurt

32 ounces whole-milk yogurt

(makes 1 1/2 cups)

Preparation

Step 1
In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.
Step 2
In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.
Strained Yogurt
Step 3
Put the yogurt in a cheesecloth-lined sieve placed over a bowl. Cover the bowl; refrigerate at least 4 hours. Discard liquid.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsDip Greek European Cucumber Vegetable Yogurt Dairy Garlic Root Vegetable Dill Herbs & Spices Side Snack Vegetarian Keto Gluten Free Nut Free 5 Ingredients or Fewer Easy No-Cook Cookbooks

Recipe information

Ingredients

Strained Yogurt

Preparation

Step 1

Step 2

Strained Yogurt

Step 3

Recipe notes