The hotter it gets during the summer, the less inspired we are to turn on our stove or oven (which is kind of unavoidable given our chosen profession). We’re not alone, right? So when we’re not on the clock and just want to eat something tasty without a ton of effort, this fresh summer tzatziki is always a sure bet. Pair it with some fresh seasonal vegetables and pita bread, and you’ve got yourself a nutritious, casual pre-dinner snack in just minutes.
Tip: We used Windset Farms cucumbers in this recipe, which are a great local option we'd reccomend.
Ingredients:
|
2 cups english cucumber, seeded and diced |
2 tablespoons fresh dill, chopped |
Method:
In a bowl, combine cucumber, shallot, greek yogurt, garlic, ricotta salata, and fresh dill. Add lemon zest and juice, then season with salt and pepper. Serve with fresh vegetables or wedges of pita bread. Keeps for up to three days covered in the refrigerator.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
