Cucumber and Tomato Tzatziki |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
4. Mix tomato into yogurt. Season to taste with salt and pepper and serve.
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