Cucumber and Yoghurt Salad (Taratur)
![IMG_2505_BLOG MAIN](http://www.villagefeast.com.au/wp-content/uploads/2010/02/IMG_2505_BLOG-MAIN.jpg)
Summer for me is all about salads. Honestly, how can I resist when there is still such an abundance of fresh garden produce available.
Taratur is a simple dip-like salad served during summer, traditionally with a shot of cold rakia (Macedonian white spirit). It’s a perfect accompaniment to grilled chicken and lamb or as a dip with fresh Turkish bread.
……………………………………………………………………………………
Recipe
Serves 8
Ingredients
1 large or 2 small cucumbers, finely chopped (peeling and de-seeding is optional)
1 teaspoon sea salt
1-2 cloves garlic, crushed
2 tablespoons olive oil
500g Greek style natural yoghurt (homemade yoghurt is best)
50g natural walnuts, roughly chopped
Method
1) Combine cucumber, salt, garlic and olive oil in a medium bowl and mix well. Add yoghurt and most of the walnuts and mix again.
2) Serve in individual bowls or in a large bowl with an extra drizzle of olive oil and scattering of walnuts.
Tips:
– Remove cucumber seeds by cutting the cucumber in half lengthways and scooping out the seeds with a spoon.
– Make 3-4 hours ahead of time and refrigerate until your guests arrive.
Suzanna
Whoops! Thanks Robert.
VillageCook
Point taken, however that’s what it’s called in the supermarket!