With small cucumbers from the greenhouse and edible flowers for garnish you will get the best Tzatziki in the world!
Greece is our favorite holiday destination. By that I mean the kind of destination where you lie on the beach with a good book all day and only get into proper clothes for lunch and dinner. While in Greece, Tzatziki (or Cacik) is ordered as an accompaniment for every meal. Tzatziki should be firm in consistency, taste slightly acidic and with some olive oil it is the perfect accessories for all kind of summer food.
Tzatziki can be kept in the refrigerator for up to 1 week. So make a big portion when you are at it. We use Tzatziki for dinner nearly every day on hot summer days. Why not try Tzatziki for fried fish instead of a plain cucumber salad?
1 container Greek yoghurt (500 g)
It has to be Greek or Turkish yoghurt; most others are too sweet and have a more running consistency
3 small cucumbers, try to get tasty ones not the normal dull ones!
2-3 tablespoons Extra virgin olive oil
Salt and freshly ground pepper
3 cloves garlic
Some fresh mint
Edible flowers like Borage and Calendula
Peel the cucumbers. You do not have to do it very accurate. Grate the cucumbers and put it into a sieve suspended over a bowl. Sprinkle over 1 tsp of salt and mix a bit. Let it stay for an hour to drain. You are allowed to help pressing the fluid out with a spoon. The grated cucumber should have a firm and relatively dry consistency.
Combine yoghurt, grated cucumber and olive oil in a bowl. Chop garlic and some mint and add, as well as salt and pepper. Mix it all, but do not use a food processor or blender, just mix it gently with a spoon.
Best kept in the refrigerator for at least an hour before serving. Garnish with edible flowers and mint before serving.