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cucumber and tomato tzatziki recipe | epicurious.com

www.epicurious.com

Your Recipes

Servings: 6

Cost: $2.42 /serving

condiment/spread sauce herb

Ingredients

Remove All · Remove Spices · Remove Staples

3 cups plain yogurt (do not use low-fat or nonfat)1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded3 tablespoons finely chopped fresh dill1 large garlic clove, minced1 large tomato, quartered, seeded, thinly sliced

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Instructions

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Step 1

Preparation 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.

Step 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.

Step 3

Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)

Step 4

Mix tomato into yogurt. Season to taste with salt and pepper and serve.