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homemade tzatziki and greek salad by larderlove

Authentic tzatziki And Greek Salad

Karon Grieve
Simple Greek recipes perfect for summer wherever you are
4.50 from 2 votes
Print Recipe Bookmark Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, meze, Salad
Cuisine Greek
Servings 4
Calories 502 kcal

Ingredients
 

Tzatziki

  • 1 cucumber
  • pinch salt
  • 3 cloves garlic crushed
  • 1 tsp dill snipped
  • 1 tsp mint minced
  • 500 g Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar

Greek Salad

  • 6 tomatoes
  • 1 cucumber
  • 1 green bell pepper
  • 1 red onion
  • 100 g black olives
  • 150 g Feta cheese
  • 5 tbsp olive oil
  • 1/2 lemon juice only
  • salt and pepper
  • 1/2 tsp oregano dried is best here
  • black pepper
Metric - US Customary

Instructions
 

Tzatziki

  • Peel the cucumber and slice in half lengthwise and use teaspoon to run down the middle and remove the seeds. Grate add salt and leave in a sieve to drain (for an hour or even better overnight) or wrap in a clean tea towel and squeeze well to remove excess water)
  • Squeeze out as much liquid from the cucumber as possible and place the pulp in a bowl.
  • Spoon into a small bowl, stir through the chopped dill. Add a swirl of olive oil and an olive on top
  • Mix garlic with yogurt and mint and let it infuse while cucumber draining. Add the drained cucumber and mix well.

Greek salad

  • Chop the tomatoes, cucumber and pepper into large chunks and place in a large serving bowl.
  • Slice the onion and add to the bowl.
  • Add the Feta and olives and dress the salad with the olive oil, lemon juice, seasoning and dried oregano.

Video

Notes

vegetarian, gluten free
Super healthy and so easy to make.

Nutrition

Calories: 502kcalCarbohydrates: 24gProtein: 22gFat: 38gSaturated Fat: 10gTrans Fat: 1gCholesterol: 40mgSodium: 868mgPotassium: 976mgFiber: 6gSugar: 15gVitamin A: 2027IUVitamin C: 64mgCalcium: 396mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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