Cucumber and Yogurt Salad

Serve tzatziki in a bowl.

Cucumber and yogurt salad is a traditional Greek dish known as tzatziki. The salad is most commonly served as an appetizer, alongside white bread. Tzatziki also can be served alongside particularly spicy dishes to cool the palette. A cucumber-and-yogurt salad made with three large cucumbers will provide approximately six 1-cup servings. Make tzatziki at least five hours before you intend to serve it to allow time for the salad to chill.

Things You'll Need

• 3 large cucumbers
• Knife
• Salad bowl
• 3 tbsp. dried mint
• Large spoon
• 1 cup of plain yogurt
• 2 tbsp. of olive oil
• Small bowl
• Whisk
• Plastic wrap
• Refrigerator

Instructions

1. Peel and slice three large cucumbers with a sharp knife. The cucumber slices should be no thicker than 1/4 inch.

2. Place the sliced cucumbers into a salad bowl, and sprinkle 3 tbsp. of dried mint over the top. Stir with a large spoon to coat all of the slices and set to the side.

3. Combine 1 cup of plain yogurt and 2 tbsp. of olive oil in a small bowl. Whisk together until you form an even consistency.

4. Pour the yogurt-and-oil mixture over the cucumbers, and stir with the large spoon to coat all of the slices evenly.

5. Cover the bowl with plastic wrap and place in the refrigerator for five hours before serving.

Tips & Warnings

• As an alteration of this recipe, consider shredding the cucumbers instead of slicing them.

References

• "The Basics: A Really Useful Cook Book"; Anthony Telford; 2009
• "The Olive and the Caper: Adventures in Greek Cooking"; Susanna Hoffman; 2004