CUCUMBER AND TOMATO TZATZIKI

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Cucumber and Tomato Tzatziki image

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

Yield Serves 6

Number Of Ingredients 5

3 cups plain yogurt (do not use low-fat or nonfat)
1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 tablespoons finely chopped fresh dill
1 large garlic clove, minced
1 large tomato, quartered, seeded, thinly sliced

Steps:

  • Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
  • Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
  • Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
  • Mix tomato into yogurt. Season to taste with salt and pepper and serve.

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