We tried a few cucumbers last year but they weren’t planted or maintained very well; this year we seem to have got everything right and I am astonished how productive our plants are.
Our plants are pumping them out like crazy and what a great summer vegetable it is. Cucumbers make me think of Greece and a holiday I had there over twenty years ago.
Tzatziki turned up on my plate one evening in the restaurant and I asked the waiter what it was. He explained ”is a salad,” but it didn’t look like any salad I had ever eaten. Dipping in was a revelation. Fresh, minty, creamy with tangy garlic, I have loved it ever since. Cooling and fresh, it keeps you coming back for more.
I love Tzatziki as an accompaniment to any Greek food, as a dip and also a great side dish to any curry.
At this time of year though, when cucumbers are so prolific, fresh and tasty, it’s great to have as the centerpiece. As my Greek waiter indicated, it’s a salad in its own right.
My recipe for Tzatziki is:
1 (or 2) large cucumber peeled, de-seeded and grated
2-3 cloves of garlic, crushed
1 tbsp Mint leaves, finely chopped
Half a large tub of plain Greek yogurt (the actual amount is up to you, depends how ‘yogurty’ you like it).
Note, adding 2-3 tablespoons of lemon juice is an option and some recipes have lemon as the main flavour with mint as optional extra. I prefer mine minty.
Peel, de-seed and grate the cucumber, place in a colander, then sprinkle with a little salt. Place a saucer on top and something to weigh it down. Leave for a while so that the salt and weight drive out some of the water from the cucumber. Without this step the dish can become quite watery.
Place all the ingredients in a dish and then mix well. Chill in the fridge. Enjoy
If you have a favourite or different recipe for cucumbers or any of our vegetables you can leave them on our recipe page here.