Tzatziki salad with Greek yogurt

Name: Tzatziki salad with Greek yogurt
Ingredients: 500 g Greek yogurt; 2 small cucumbers (300 g); 2 garlic cloves; 15 g dill; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Tzatziki salad with Greek yogurt by Marioara B. - Recipia

Tzatziki salad with Greek yogurt is a cold salad made with chopped cucumbers and Greek yogurt, brought together with garlic and dill. Grated, the cucumber makes a more uniform sauce; diced, it stays crisp and stands out among the spoonfuls of yogurt. I like very small cubes, just big enough to get cucumber and yogurt in the same bite. Prep: 20 minutes. Cook: 0 minutes. Rest: 30 minutes. Total: 50 minutes. Serves: 4. About 140 kcal and 12 g protein per serving.

Ingredients

500 g Greek yogurt
2 small cucumbers (300 g)
2 garlic cloves
15 g dill
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Set aside about 20 minutes to wash, peel and cut the cucumbers into small cubes. Grate them instead if you prefer. 2. Put the cucumbers in a strainer and press gently with a spoon to let some of the water drain off. 3. Peel and crush the garlic. Mix it with the cucumbers, Greek yogurt and finely chopped dill. 4. Season with 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Chill the salad for 30 minutes and serve it as an appetizer with toast.

Notes

Keep it in a sealed container in the fridge for up to 3 days. The cucumber releases more water after the first day, so stir before serving. I put it on the table with toast, cut into pieces that are easy to pick up by hand. Choose small, firm cucumbers with few seeds; large ones often have a watery middle and can make the salad softer. With long cucumbers, remove the part with lots of seeds before chopping them; there’s no need to change the amount of yogurt. The garlic flavor comes through more strongly after the salad has chilled, so don’t adjust the seasoning again right after mixing it. You can replace the dill with the same amount of chopped mint if you prefer its fresher flavor. Thicker Greek yogurt keeps the texture thick; if it’s thinner, the salad will slide off the bread more easily. The dish contains dairy, and ordinary bread may contain gluten.