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Why, oh, why???
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<blockquote data-quote="Marguerite" data-source="post: 295579" data-attributes="member: 1991"><p>When we went to Greece difficult child 1 fell in love with a tomato and cucumber salad they served him. I've been able to reproduce it back home.</p><p></p><p>You need lebalese or continental cucumbers for preference but any will do. Peeling them is optional. You don't slice the cucumbers, you chop them up into chunks (I slice a cucuber into four lengthways and then cut about 1 cm apart). Then you chop really ripe, sun-warmed tomatoes the same way. ANy juice from the tomatoes has to go into the salad.</p><p>They served the salad with a drizzle of good olive oil and a splash of balsamic vinegar. A pinch of mixed herbs is optional. You eat it with chunks of dry bread (and for us in Athens, the rbead wasREALLY dry, it was serious heatwave plus drought. The bread was fresh when it arrived on the table but hard and dry by the time the food arrived a few minutes later. But it was OK - dipping the bread into the juices of the salad moistened it and made it a meal fit for a king).</p><p></p><p>Another good cucumber recipe, also from Greece - tzaziki. You can buy it but the shop stuff has been made and packaged long enough for te cucumber to be soggy and clear, it changes the flavour. It's fabulous when it's really fresh. And easy to make, too.</p><p></p><p>You need a good continental plain yogurt. Get a continental cucumber and shred it finely. Do not use a food processor to puree - it will turn it into lassi, not tzaziki. But a hand-held or machine grater is OK. Preferably a mandoline that shreds finely or does a double-fine julienne. Chop the cucumber, if you produce a lot of liquid in the procedure then drain it off. No need to squeeze it though.</p><p></p><p>Then mix the cucumber in with thr yogurt - about a cup of chopped cucumber to 1-2 cups of yogurt. Now for the same quantity add quarter tsp salt (more to taste if you want), four cloves of crushed garlic (I know it's a lot - ease back a little but it has to be strong with garlic). Let it stand in the fridge for an hour or so if you can wait so the flavours can blend a bit more.</p><p>If you want you can add a few flavours - a couple of sprigs of mint, chopped and/or some chopped dill.</p><p>Serve tzaziki with chunks of crusty bread (as in the salad).</p><p></p><p>Fabulous especially in summer. We live on it here.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 295579, member: 1991"] When we went to Greece difficult child 1 fell in love with a tomato and cucumber salad they served him. I've been able to reproduce it back home. You need lebalese or continental cucumbers for preference but any will do. Peeling them is optional. You don't slice the cucumbers, you chop them up into chunks (I slice a cucuber into four lengthways and then cut about 1 cm apart). Then you chop really ripe, sun-warmed tomatoes the same way. ANy juice from the tomatoes has to go into the salad. They served the salad with a drizzle of good olive oil and a splash of balsamic vinegar. A pinch of mixed herbs is optional. You eat it with chunks of dry bread (and for us in Athens, the rbead wasREALLY dry, it was serious heatwave plus drought. The bread was fresh when it arrived on the table but hard and dry by the time the food arrived a few minutes later. But it was OK - dipping the bread into the juices of the salad moistened it and made it a meal fit for a king). Another good cucumber recipe, also from Greece - tzaziki. You can buy it but the shop stuff has been made and packaged long enough for te cucumber to be soggy and clear, it changes the flavour. It's fabulous when it's really fresh. And easy to make, too. You need a good continental plain yogurt. Get a continental cucumber and shred it finely. Do not use a food processor to puree - it will turn it into lassi, not tzaziki. But a hand-held or machine grater is OK. Preferably a mandoline that shreds finely or does a double-fine julienne. Chop the cucumber, if you produce a lot of liquid in the procedure then drain it off. No need to squeeze it though. Then mix the cucumber in with thr yogurt - about a cup of chopped cucumber to 1-2 cups of yogurt. Now for the same quantity add quarter tsp salt (more to taste if you want), four cloves of crushed garlic (I know it's a lot - ease back a little but it has to be strong with garlic). Let it stand in the fridge for an hour or so if you can wait so the flavours can blend a bit more. If you want you can add a few flavours - a couple of sprigs of mint, chopped and/or some chopped dill. Serve tzaziki with chunks of crusty bread (as in the salad). Fabulous especially in summer. We live on it here. Marg [/QUOTE]
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