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Lilly’s Table

 
 
Greek Salad
Falafel Patties
© Lillys-Table.com Photo of Tzatziki
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Tzatziki

from Falafels with Greek Salad & Tzatziki, the Week of July 15, 2012.
View the previous or next recipe for this meal.

The traditional cucumber yogurt sauce is easy enough to make on your own for dolloping and smearing on a variety of dishes. We use just a couple cloves of garlic, but if you are a garlic lover feel free to increase the cloves to your desired potency. Draining the cucumbers is a key step to having a thick luscious sauce.

Ingredients

  • 1 cucumber
  • 2 cloves garlic, finely minced, more to taste
  • 1 tablespoon lemon juice
  • 1 cup greek yogurt
  • 1 teaspoon dill, dried or fresh
  • 1 pinch salt
  • 1 pinch black pepper

Serving Size: 4 People

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Preparation Instructions

Taste the cucumber skin. If it is too bitter, peel it. If not feel free to leave it on. Cut the cucumber lengthwise and scrape out the seeds with a spoon. Grate the cucumber or mince up in tiny pieces. Place in a strainer. Toss with the salt and allow it to drain over the sink for at least 15 minutes.

While it drains, finely mince the garlic and toss with the lemon juice. Rest about 5 minutes. Fold in the greek yogurt, dill and black pepper.

Rinse the shredded cucumber, shake and pat dry. Fold in with the yogurt and serve.