TZATZIKI RECIPE EPICURIOUS RECIPES

Name: Cucumber and Tomato Tzatziki
Yield: Serves 6
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

CUCUMBER AND TOMATO TZATZIKI RECIPE | EPICURIOUS

Cucumber and Tomato Tzatziki Recipe | Epicurious image

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 5

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

Steps:

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.
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.
Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
Mix tomato into yogurt. Season to taste with salt and pepper and serve.

ROASTED BEET TZATZIKI SALAD RECIPE RECIPE | EPICURIOUS

Roasted Beet Tzatziki Salad Recipe Recipe | Epicurious image

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

Provided by Nick Korbee

Yield 2 servings

Number Of Ingredients 22

Ingredients

1 cup labneh
1 cup roasted grated beets
1/4 cup peeled, seeded, and minced Persian (mini) cucumber
1 garlic clove, finely grated
1/4 cup chopped fresh dill
6 leaves fresh mint, chopped
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 cup Beet Tzatziki
2 hard-boiled eggs, peeled and quartered
1 yellow heirloom tomato, finely diced
1 Persian (mini) cucumber, finely diced
1/2 teaspoon red chile flakes
2 radishes, sliced into very thin rounds
1 teaspoon poppy seeds
1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
2 tablespoons buttermilk
Sea salt
1 cup Pickled Beets; reserve a little liquid for garnish
Pinch of ground sumac, for garnish
Extra-virgin olive oil, for garnish

Steps:

In a medium bowl, combine all the ingredients.
Spread the tzatziki on two serving plates and top with the eggs.
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets.

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