Tzatziki -Greek cucumber salad

Stacy starts with one tablespoon each of the fresh herbs, then proceeds by taste. Like Stacy, we prefer this thick with herbs.

• 2 cups whole milk yogurt (goat's milk or cow's milk)
• 1 large cucumber
• 2 cloves garlic
• 2-3 teaspoons white wine vinegar
• 1 tablespoon (or to taste) fresh mint, chopped fine
• 1 tablespoon (or to taste) fresh dill, chopped fine
• 1 tablespoon (or to taste) fresh parsley, chopped fine
• Sea salt to taste
• Fresh ground white pepper to taste
• Olive oil

METHOD

Line a sieve or colander with cheesecloth. Add yogurt and set in a bowl, covered, overnight in the refrigerator. When yogurt is ready, discard drained juice and place yogurt in a clean bowl.

Dice cucumber and sprinkle with salt. Drain on paper towels or in a colander for 1/2 hour.

Chop garlic with a pinch or two of sea salt till it forms a coarse paste, then roughly chop in herbs to mix well. Mix garlic, herbs and vinegar with yogurt, add salt & pepper to taste. Drizzle with olive oil and serve with toasted pita bread triangles as an appetizer, or as an accompaniment to grilled fish or kebabs.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

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