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Cucumber and Tomato Tzatziki

Name: Cucumber and Tomato Tzatziki
Cuisine: greek
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

A small grocery run gets this on the table.

Ingredients

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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.

Recipes sourced from Epicurious.com.

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