Tzatsiki

Ingredients

• •1 whole English cucumber, peeled
• •10 cloves garlic, smashed and finely chopped
• •1 cup distilled white vinegar
• •4 whole shallots, thickly sliced
• •1 cup small, picked sprigs dill
• •2½ cups strained or Greek yogurt or labne spread
• •2 tablespoons extra-virgin olive oil
• •2 tablespoons fresh lemon juice
• •to taste Kosher salt and cracked black pepper

Cooking Instructions

1. 1.

   Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.

   10 min

2. 2.

   In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.

   15 min

3. 3.

   The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.

   5 min