Terra Americana

There is a slow and lazy feeling that goes with making Tzatziki.  It envokes sun splashed cafe's overlooking sandy harbors. Places where you can sit and observe the day going by.

This recipe is a celebration of summer.  Fresh cucumbers from the garden, rich and creamy yogurt from the goats down my street and a splash of the mint that grows in my yard like weeds. Tzatziki is fresh, flavorful and good for you.

• 1 tbsp Olive Oil
• 1 tbsp fresh Lemon Juice
• 1 med Cucumber, peeled and finely chopped
• 2 cups greek style plain Yogurt 
• 1/2 tsp Sea Salt
• 2 sprigs Mint, leaves chopped
• 1 clove Garlic, minced

Combine all ingredients. Chill at least 1 hour to blend flavors. Serve as a dip with cruditee, bread sticks and pita chips.  It is also fantastic with grilled fish, or with fried eggplant and zucchini.  Garnish with cucumber slices.

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Fresh Tuna, tomato and basil pizza
• Chicken Liver Gateux
• Lyonnaise Garlic and Herb Cheese
• Saint Germain Des Pres Onion Biscuits

Photo Credit: Julie T Cecchini