Veggiesandwichwithfetaandtzatzikisauce Food

EASY TZATZIKI WITH FETA

Steps:

• Place the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest grating side and squeeze it with your hands to remove most (but not all) of the liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and combine. Taste for seasonings.
• To serve, artfully arrange salad plates with slices of feta, drizzle them with olive oil, and sprinkle with thyme leaves. Add the olives, pita triangles, and the tzatziki and serve cold or at room temperature.
• Preheat the oven to 350 degrees.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

VEGAN TZATZIKI

Steps:

• In a blender/food processor blend silken tofu, lemon juice, vinegar and 1/2 tsp salt. When creamy, add chopped garlic and oil. Blend again.
• Taste, add pepper to taste and more salt if needed. Set aside.
• Squeeze the grated cucumber between hands. (Squeeze out as much water as possible.).
• Add cucumber (and herbs, if using) to tofu dip, and stir to blend.
• Cover and refrigerate for at least 2-3 hours.

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

VEGAN TZATZIKI RECIPE BY TASTY

Steps:

• In a blender or food processor, combine coconut yogurt, lemon juice, vinegar, salt, and pepper. When creamy, add chopped garlic and oil. Blend again.
• Seed and grate cucumber and wrap in towel.
• Squeeze excess water out of cucumber.
• Add cucumber to coconut yogurt dip, and stir to blend.
• Cover and chill 2-3 hours.
• Garnish with dill.
• Serve with chips, crackers, or veggies.
• Enjoy!