Tzatziki for the First Plate

For Tzatziki for the First Plate, the counter starts with English cucumbers or ¼ cup, Greek yogurt, and Lemon juice. Portion it for 6 people.

Count on 10 minutes of prep, about 10 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 small English cucumbers or ¼ cup
• 1 cup Greek yogurt
• 2 tablespoons Lemon juice
• 1 ½ tablespoons Fresh Mint finely chopped
• 2 tablespoons Dill picked and finely chopped
• 1 teaspoon Minced garlic optional and more to taste
• Kosher salt to taste

How the cooking goes

1. Peel and grate the English cucumbers. If you are using large cucumbers, halve and scoop out the seeds. Squeeze the excess moisture in cheesecloth or a clean tea towel. You should have about ¼ cup. Chop if desired.
2. In a medium bowl combine yogurt, cucumber, lemon juice, mint, dill and optional garlic. Stir to combine. Taste and season with salt.
3. You can adjust the consistency by adding more yogurt or lemon juice or by adding back in some of the squeezed cucumber liquid.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Appetizers, open Gougères before Supper and Baba Ganoush before Supper.