Did I already mention that I like picnicking? With that I don’t mean the kind of very organised – coordinated blanket-napkin kind of gatherings, but rather packing up different elements of dinner (sometimes just simply wrapping a pan or bowl) and heading outdoors.
There is something about feeling grass between your toes and to be able to sit long enough on a hard underground to make your bum feel numb or your legs cramp up a bit.
The ability to feel the day end, to see the light fading away and to feel the temperature lower is something that keeps amazing me. Considering I am now living with a permanent member of team picnic (that was more or less established already on this photo back in 2012 in Bristol (!)) I tend to make loads of things that can easily be taken outside during the summer months. This Tzatziki is a good example of that, as it combines lovely with some roasted meat and bread, more cucumber and tomatoes. Let’s hope summer will stick around for a long, long time. 🙂
Makes a large bowl and will stay good for around a week.
The cucumbers and draining them of excessive moisture will take up around an hour of waiting and 10-15 minutes of fiddling. After that all comes together rather quickly. The recipe can easily be doubled or amended to your likings.
- 1 cucumber
- 2 tablespoons of coarse sea salt
- 300 grams of Greek yoghurt (I used 5%)
- 1/2 tablespoon of freshly ground black pepper
- 50 grams of crumbled, good quality feta cheese
- 3 tablespoons of good quality, fruity olive oil
- 1/2 bunch of parsley or chives and some mint leaves (optionally)
- 1 clove of garlic, rubbed to a paste or squashed through a press
Clean and peel the cucumber and slice it into semi-thin slices. Set it in a coliander above the sink and sprinkle two tablespoons of coarse sea salt over it.
Toss all around and simply let it sit for around an hour.
After an hour you will notice that the structure of the cucumber has changed, the cucumber slices will gain some chewiness and a different kind of crunch than they initially had. Take small batches into your hands and squeeze thoroughly before you put them into a bowl. They won’t end up being dry, but you can get rid of quite some liquid. Treat all of the cucumber like this and put it in a bowl together with the other ingredients. I have not added any more salt as the cucumbers bring quite some salt with them. The addition of some mint, chives and parsley is wonderful, but I tend to only use it when I have it on hand. Be careful with the garlic as in its raw form, it tends to be powerful.
Mix all through and enjoy!
PS I finally managed to pull of a sourdough rye bread (!) that we enjoyed with this Tzatziki and some spicy barbecued pork chops. However, as I don’t want to count on any wins too early, I will keep testing my recipe, but things are looking bright and very hopefull. To be continued. 😉