Tzatziki Sauce with Radish and Cucumber

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on August 3, 2013 at 2:21 PM

Updated Friday, Aug 9 at 1:14 PM

(Makes about 3 cups)
 

4-6 radishes
1 cup diced English cucumber
1 teaspoon salt
2 cups thick Greek style yoghurt, plain
2-3 cloves garlic, finely minced
1 tablespoon capers
1 tablespoon finely chopped mint (optional)

Cut both ends off the radish and cut into small dice. Sprinkle with half of the salt and stir. Place the cucumber in a small bowl and add the remaining slat. Let each marinate for about an hour, stirring occasionally. Combine the radishes and cucumber with the yoghurt, garlic, capers and mint. Add a bit of extra salt if needed.

If you like, drizzle the top with olive oil and garnish with lemon slices and mint sprigs.

Heirloom Tomato and Cucumber Salad with Olives, Dill and Feta

This classic combination takes advantage of some of summer's finest produce. Use it as a lovely side salad for outdoor entertaining, or tuck it into warm pitas with lamb gyros skewers and tzatziki sauce for a sumptuous meal!
Serves 4-6
2-3 large or 5-6 small heirloom tomatoes (or you may use any lovely, ripe tomato)
1 small English cucumber
1 small sweet red bell pepper, cut into medium dice
1/2 cup pitted Kalamata olives
1/4 cup thinly sliced red onion
2-4 cloves garlic, minced
2 tablespoons chopped fresh dill
1 tablespoon freshly chopped mint
3 tablespoons red wine vinegar
1/3 cup olive oil
Salt and freshly ground pepper to taste
1/2 cup feta cheese

Remove the stem end from the tomatoes and cut into thin wedges. You'll need about 2-3 cups. Cut the cucumber in half lengthwise, and cut each half on the diagonal into slices.

Gently combine the tomatoes and cucumber with the bell peppers, olives, red onion, garlic, dill, mint, vinegar and  olive oil and season with the salt and pepper. Garnish with the feta.

Serve as a side dish or as a colorful topping for lamb gyros

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