Sunday, April 15, 2012



  • 1 seedless English cucumber, grated (if you use regular cucumbers, be sure to peel the cucumber and scrape the seeds out before grating - regular cucumbers are waxed)
  • 2 cups plain low-fat yogurt (I use Fage 0% fat Greek yogurt)
  • 1 tablespoon olive oil 
  • 3/4 tablespoon red wine vinegar
  • Jane's Crazy Salt, to taste
  • fresh ground black pepper, to taste
  • 1/2 teaspoon fresh mint leaves
  • 1 small clove garlic, minced

Put the grated cucumber into a sieve and sprinkle with a little salt.  Let the cucumber drain for 1/2 an hour over a bowl.  Press the cucumber against the sieve to get all the rest of the liquid out.  Then proceed with the recipe.

Blend all ingredients together and chill for an hour.

To serve:  On large platter, surround bowl of Tzatziki with cherry tomatoes, cubes of feta cheese, Calamata olives, pickled hot peppers and wedges of pita bread.  You can dip the pita itself or tuck cheese, tomatoes, etc. into the bread before dipping!  

NOTE:  Soergel's in Wexford carries Heaven Mills gluten-free pita that is out of this world!  If you can't get to Soergel's, be sure to look for it wherever you buy your GF products.  Eden's in Mt. Lebanon carries it, too. 

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