Tzatziki (Greek Yogurt Dip) with Purslane, Cucumbers and Herbs
Arguably one of the most iconic Greek dips and sauces, tzatziki is incredibly versatile as a stand-alone dish served with crudite, pita or even rusks, or as a spread on sandwiches and wraps (souvlaki and gyro being the most famous). Look for the olive oil and vinegar that willmake your tzatziki authentic by going to my online store here.
- 3 cups/abut 12 oz. purslane
- 6 small organic cucumbers peeled, seeded and shredded
- 2 tbsp chopped fresh mint
- 2 tbsp chopped fresh cilantro/fresh coriander
- 2 tbsp chopped fresh flat-leaf parsley
- 1 1/2 cups/360 ml strained Greek sheep’s milk yogurt or any thick Mediterranean-style yogurt
- 1/4 cup/60 ml extra-virgin Greek olive oil
- 3 garlic cloves crushed with the flat side of a knife
- 2 tsp ground coriander
- Sea salt and ground pepper
Wash the purslane, spin dry, and trim away any tough stems. Transfer to a salad bowl. Wring the liquid out of the shredded cucumber by gathering it up with your hands, one small bunch at a time, and squeezing it between your palms. Transfer to the bowl and add the herbs.
Whisk together the yogurt, olive oil, garlic, and coriander and season with salt. Add the yogurt mixture to the vegetables and mix well. Season with pepper and additional salt if needed. Serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online class “Baked Vegetable Classics!”
Adapted from From my latest book, The Country Cooking of Greece, Chronicle Books