Tzatziki

In the Greek version of this crisp refreshing salad, large amounts of garlic and flat-leaf parsley are used or, better still, fresh mint which gives a light fragrant flavour

Tzatziki

SERVES

4

PEOPLE

PREP TIME

70

MINUTES

COOKING TIME

MINUTES

CUISINE

Greek

COURSE

Starter

Method

  1. Using a knife, food-processor or mandoline, slice the cucumber into julienne (matchsticks). Sprinkle with salt and set aside in a colander for 1 hour to drain. Combine the yoghurt, olive oil, lemon juice, pepper and garlic in a large bowl. Cover and refrigerate.

  2. Just before serving, beat the yoghurt sauce with a wooden spoon until smooth. Tear the mint leaves into small pieces. Dry the cucumber by gently squeezing it between paper towels, don't worry if the cucumber bruises — it is more important to avoid a watery salad. Combine with the yoghurt mixture and mint, add salt and pepper to taste, and serve.
    This recipe is from Flavours of Greece by Rosemary Barron published by Grub Street.

Ingredients

  • 1 large cucumber, peeled

  • ½ tbsp sea salt, or more to taste

  • 300ml yoghurt

  • 2 tbsp extra virgin olive oil

  • 1 tbsp fresh lemon juice

  • freshly ground white pepper

  • 2 large garlic, finely chopped

  • 5 tbsp fresh mint leaves or coarsely chopped flat-leaf parsley or 2 tablespoons dried mint, crushed

Method

  1. Using a knife, food-processor or mandoline, slice the cucumber into julienne (matchsticks). Sprinkle with salt and set aside in a colander for 1 hour to drain. Combine the yoghurt, olive oil, lemon juice, pepper and garlic in a large bowl. Cover and refrigerate.

  2. Just before serving, beat the yoghurt sauce with a wooden spoon until smooth. Tear the mint leaves into small pieces. Dry the cucumber by gently squeezing it between paper towels, don't worry if the cucumber bruises — it is more important to avoid a watery salad. Combine with the yoghurt mixture and mint, add salt and pepper to taste, and serve.
    This recipe is from Flavours of Greece by Rosemary Barron published by Grub Street.