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Cucumber And Tomato Tzatziki Recipe

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0 votes | 794 views
Servings: 1

Ingredients

Cost per recipe $3.06 view details
  • 3 c. plain yogurt (don't use low-fat or possibly nonfat)
  • 1 x English hothouse cucumber (abt 16 ounce) peeled, halved lengthwise, and seeded
  • 3 Tbsp. finely-minced fresh dill
  • 1 lrg garlic clove chopped
  • 1 lrg tomato quartered, seeded, and thinly sliced Salt to taste Freshly-grnd black pepper to taste

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 hrs (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; throw away liquid.
  2. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature till most of liquid drains out, about 3 hrs. Throw away liquid. Squeeze excess moisture from cucumber. Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and chill.)
  3. Mix tomato into yogurt. Season to taste with salt and pepper and serve.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 901g
Calories 479  
Calories from Fat 213 44%
Total Fat 24.23g 30%
Saturated Fat 15.49g 62%
Trans Fat 0.0g  
Cholesterol 96mg 32%
Sodium 347mg 14%
Potassium 1539mg 44%
Total Carbs 40.81g 11%
Dietary Fiber 2.0g 7%
Sugars 38.61g 26%
Protein 27.0g 43%

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