Tzatziki Cucumber and Yogurt Salad
Wedding Tastebook
From your honeymoon to your table, here’s a Greek treat.
ingredients
- 2 cups low-fat yogurt
- 1 European cucumber or 3 Persian cucumbers, finely chopped or grated
- 2 to 3 garlic cloves garlic
- 2 tablespoons chopped fresh dill
- 1/4 to 1/2 cup finely chopped walnuts
- 2 tablespoons walnut oil (or substitute olive oil)
- salt
- pepper
directions
- 1
Line a strainer with a double thickness of cheesecloth and set it over a bowl. Place the yogurt in the strainer, and refrigerate for at least two hours (preferably four hours or longer).
- 2
Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes. Rinse and drain on paper towels.
- 3
Mash the garlic with 1/4 teaspoon salt.
- 4
Beat together the yogurt, garlic, dill, walnuts, and walnut oil. Salt and pepper to taste. Stir in the cucumbers. Adjust seasonings and serve as a salad or dip.
- 5
To serve as a soup, place a couple of ice cubes in each of four to six bowls. If you wish, thin out the cucumber-yogurt mixture with a little water. Spoon into the bowls.
notes
Yogurt: it's delicious in Greece, makes a healthy breakfast for New Yorkers on the run, and serves a multitude of purposes in San Francisco.
Source: Adapted by Juliet from The New York Times
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