Roasted Eggplant Salad (a favorite summer meal!) Mushroom and Sweet Potato Veggie Burgers (an old favorite!) Falafel Burgers (a new favorite!) Smoky Grilled Chicken with Schug (perfect for summer entertaining) Spiced Tomato and Chickpea Salad (a meal in itself) Cauliflower Steaks with Walnut-Caper Salsa (so pretty, so tasty)
The process of making tzatziki is simple: grate cucumbers, drain them in a sieve (if you wish), then mix them into Greek yogurt along with a minced clove of garlic, minced herbs, fresh lemon juice, and salt. Until recently, I never drained the cucumbers, but taking the time to do so has a twofold benefit: Here’s the play-by-play: Gather your ingredients: Grate the cucumbers coarsely using a box grater. Set the cucumbers in a sieve to drain. Meanwhile, chop up some herbs and a clove of garlic. Combine Greek yogurt with the drained cucumbers, herbs, garlic, fresh lemon and salt. Tzatziki is best served shortly after making it, but it will keep in the refrigerator for a day or two. I typically serve tzatziki with grilled meat, such as this chicken souvlaki or this smoky grilled chicken, or roasted vegetables, such as this roasted eggplant salad (a favorite!), but it’s good on its own, too. Smear it over a platter, drizzle some olive oil over top, and serve it with pita chips. Yum. 5 from 11 reviews
