Tzatziki

Salad of cucumber, tomato, onion + greens with a yogurt dressing

Taste the cucumber peel. If it's bitter, peel all of it. If not, peel it in stripes before dicing and shredding. It adds a nice green color. English + Persian cucumbers tend to have much milder skin than regular cukes.

2 c. Greek yogurt
2-3 cloves garlic, smashed + pasted
⅓ c. small dice cucumber
⅓ c. finely shredded cucumber, juice reserved
1-2 T. lemon juice
1 T. olive oil
¾-1 t. salt
Pinch freshly ground black pepper
Pinch crushed red pepper flake, if desired
4 drops green habanero hot sauce, if desired
2 T. dill
2 T. parsley or mint

Combine yogurt, garlic paste, cucumber + juice, 1 T. lemon juice, olive oil and salt. Taste for seasoning and adjust lemon juice and salt as needed. Add pepper, red pepper flake, hot sauce and herbs. Serve with spanakopita, gyro + falafel sandwiches, salads and mezze platters.

**GARLIC PASTE TECHNIQUE: Crush garlic cloves with the back of a knife, remove peels. Cut fairly thin slices, discarding ends. Mince slices, sprinkle with salt. Using the back of a knife, press down on the garlic and push away from you with the heel of your hand. The friction of the salt will break down the garlic, creating a paste. ***Be sure to face the sharp side of the knife toward you!***