This cucumber-yogurt salad is a dish we started making years ago. We had dinner with friends this weekend. They made kabobs and asked me to bring tzatziki. When I looked in my Greek recipe book, I found my daughter’s note: “Yummmm!”. It’s so simple to make, and VERY tasty – and improves each day! This adaptation is a low fat version that tastes plenty rich.
1 Tbsp olive oil
1 Tbsp white wine vinegar
2 cloves garlic, chopped
1/2 tsp salt
1/4 tsp white pepper
3/4 cup no fat Greek yogurt (I used 0% Fage)
1/4 cup low fat sour cream
2 cucumbers, peeled, seeded and diced
1 tsp fresh dill, chopped
- Combine olive oil, vinegar, garlic, salt and pepper and mix well.
- In a separate bowl, blend together the yogurt and sour cream. Combine this mixture with the oil mixture.
- Add cucumbers and mix thoroughly. Chill for an hour or overnight before serving.
- Just before serving, sprinkle with dill.
If serving with pita, put the pita in the oven at 350 for 5 minutes or so.