I seem to have stumbled into a Greek Week here at Felony Kirsch—first pastitsio, and now tzatziki sauce. (The matzo spanakopita from a couple of weeks ago, while Greek-inspired, really shouldn’t count.) As a general matter, I do enjoy Greek food, but this tzatziki sauce may actually have changed my life: it makes me want to eat celery. Lots and lots and lots of celery. And any other crudites that I can get my hands on. This stuff is amazingly, shockingly good. I’m on a perpetual quest for new items to add to my roster of healthy snacks that get me through the workday, and this one is a keeper. All you do is salt and drain cucumber and then whiz it up with garlic, lemon juice, and dill, then stir into Greek yogurt. It could not be any simpler.
From Kalyn’s Kitchen
juice of one lemon (about 3 T)
1 garlic clove
2 medium cucumbers, seeded and roughly chopped
1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.