Cucumber and Tomato Tzatziki

condiment/spread sauce herb tomato side yogurt cucumber summer dill bon appétit vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Serves 6

Source

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

Method

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.