My favorite no-cook summer recipe is Tzatziki…or maybe it’s Raita…it’s a toss up.  These similar nutritious dishes are delicious, and their subtle differences complement other foods so well that we make and enjoy both frequently.  Serve some with a handful of kalamata olives and a little block of feta and a mint iced tea and you have the perfect summer lunch.

Right now there is a lot of dill in the garden, so today Tzatziki it is!  (Whip up a batch of falafels and we’ll call it “good” for dinner.)

Here’s my recipe:

Baker Family’s Favorite Tzatziki

3 Tbsp Extra Virgin Olive Oil

1 Tbsp Vinegar (you can use homemade, but a light-colored vinegar is best, so as not to discolor the sauce)

3 large cloves garlic, pressed through a garlic press

1/2 tsp salt

large pinch of white pepper (optional)

2 tsp fresh dill, finely chopped

1/2 onion, very thinly sliced

2 large cucumbers, peeled (or half-peeled as shown above) and thinly sliced

2 cups plain whole-milk yogurt (Greek is best, or you can set homemade yogurt in a strainer for an hour or so to drain)  OR for a yummy twist on the original: 1 cup whole-milk yogurt + 1 scant cup tahini blended with juice of one-half lemon


In a large bowl, whisk together the olive oil and vinegar.

Add crushed garlic, salt and pepper, and dill and whisk well.

Then whisk in yogurt (or yogurt-tahini blend).

Gently fold in onions and cucumber.

Cover and chill for at least two hours before serving.





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