This simple cucumber-yogurt combination is great with pita bread as a starter or alongside other dishes as a salad or condiment. Paper towels or coffee filters work well in place of cheesecloth when draining the yogurt.
1 (32-ounce) carton plain fat-free yogurt
1 1/2 cups shredded English cucumber
3/4 teaspoon salt, divided
2 tablespoons chopped fresh mint
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 tablespoon extravirgin olive oil
How to Make It
Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon drained yogurt into a bowl, and discard liquid. Cover and refrigerate drained yogurt.
Place cucumber in colander; sprinkle with 1/2 teaspoon salt. Toss well to combine. Drain 15 minutes. Place cucumber on paper towels; squeeze until barely moist. Combine drained yogurt, cucumber, remaining 1/4 teaspoon salt, mint, pepper, and garlic. Drizzle with oil.
We made dueling tzatziki recipes for a Greek meal -- this one and one made with dill. We all preferred the dill, although the mint tzatziki was good too. Guess it's personal preference. As one of the other reviewers said, this recipe makes a LOT. I would half the recipe unless you want to eat it for days and days.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!