As the late summer garden harvest appears in Farm markets or in your backyard garden, you may find yourself with an abundance of such items like Cucumbers. At John Palmer’s Bistro 44 we came up with this refreshing salad. This is a creative dish to utilize these beautiful veggies. Let’s get started.
TZATZIKI DRESSING
1 cucumber, peeled and seeded
1.5 cups whole milk Greek yogurt, plain
2 tablespoons lemon juice
2 cloves garlic, peeled and minced
1 teaspoon kosher salt
.25 teaspoon cracked black pepper
1/3 cup fresh dill. If using dry dill cup this by a third.
1) Peel the cucumber, cut it lengthwise and spoon out the seeds.
2) Place the cucumber in a blender or food processor and puree. Add the garlic. Pulse
3) Add the lemon juice and yogurt and pulse this until it comes together. Taste and season.
4) Stir in the Dill. Remove from food processor and store in a bowl in the fridge.
FOR THE SALAD (we are thinking all things Greek)
*Always rinse your cucumbers first, slice lengthwise and spoon out the seeds. I like them sliced on the biased with the skin on for this salad. Reserve.
*Julienne a Red Onion, thin and reserve
*Tomatoes—cut into big chunks for this dish, eights or sixes.
*Kalamata Olives, seedless
*Feta Cheese to finish.
TO ASSEMBLE
1) In a mixing bowl, add the cucumbers and tomatoes and dress liberally with the Tzatziki.
2) Place in a chilled plate. Garnish with a red onion, kalamatas and feta cheese.
Note:
*Sometimes for this salad I add some arugula or spinach to help it “stand” up on the plate.
