Best Kittencals Tzatziki Greek Cucumber And Yogurt Salad Recipes

KITTENCAL'S TZATZIKI (GREEK CUCUMBER AND YOGURT SALAD)

Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad) image

This is worth making it is so delicious! Greek yogurt is richer and thicker then regular yogurt and is the best used for this recipe, if you cannot find Greek yogurt just use 4 cups regular full-fat plain yogurt and drain it in the fridge through a triple thickness of cheesecloth for 8 hours or overnight, if you are using Greek yogurt you will not have to strain it, once you try Greek yogurt you will never go back to regular yogurt again! Plan ahead this needs to chill for a minimum of 2 hours, you won't be able to keep your spoon out of the bowl LOL! Make certain to drain the cucumber very well for this. Serve this anyway or with anything you want to, it is great on pita. Prep time is only if you are using the Greek yogurt if you are straining the yogurt prep time will be more.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 2h

Yield 5 cups

Number Of Ingredients 6

Ingredients

3 cups Greek yogurt (yiaourti sakoulas)
2 lbs cucumbers (about 3 medium, peeled and chopped finely)
3 teaspoons minced fresh garlic (if you like a strong garlic taste add in more!)
1/2 teaspoon salt
1/4 cup chopped of fresh mint
fresh ground black pepper (to taste)

Steps:

Put the finely chopped cucumbers in a sieve and press out as much excess liquid as possible.
In a large bowl mix the minced garlic with the salt into a paste.
Add in the Greek yogurt (or strained yogurt) with garlic/salt paste, add to the drained cucumbers, mint, olive oil, more salt and pepper to taste.
Cover and chill for a minimum of 2 hours before serving (you won't be able to keep you spoon out of the bowl lol!).

Nutrition Facts : Calories 31.9, Fat 0.2, SaturatedFat 0.1, Sodium 237.8, Carbohydrate 7.6, Fiber 1.3, Sugar 3, Protein 1.4

TZATZIKI SAUCE RECIPE

Tzatziki Sauce Recipe image

Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!

Provided by Suzy Karadsheh

Categories Dips and Appetizers

Time 10m

Number Of Ingredients 9

Ingredients

3/4 English cucumber, (partially peeled (striped) and sliced )
1 tsp kosher salt (divided)
4 to 5 garlic cloves,
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups plain Greek yogurt
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving

Steps:

Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving

YOGURT AND CUCUMBER SALAD (TZATZIKI OR CACIK)

Yogurt and Cucumber Salad (Tzatziki or Cacik) image

Provided by David Kamen

Categories Condiment/Spread Salad Side No-Cook Yogurt Mint Cucumber Fat Free Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 English cucumbers, peeled, seeded, and shredded
Kosher salt
3 cups plain nonfat yogurt
2 tablespoons white wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons dried mint
12 to 14 leaves fresh mint, thinly sliced
Freshly ground black pepper

Steps:

1. Place the shredded cucumbers in a medium bowl and toss with a few pinches of salt. Set aside for 15 minutes to draw some of the liquid out of the cucumbers.
2. Drain the excess liquid from the bowl of cucumbers. Add in the yogurt, vinegar, garlic, dried mint, and fresh mint. Mix well to combine. Adjust the seasoning as needed with salt and pepper. Refrigerate until ready to serve.