With our cucumbers starting take over our garden last week it was time to start looking for a new way to incorporate them into recipes. When I think of one of our favorite places that cucumbers show up I can’t help but think of a good gyro with tzatziki sauce. Our daughter is a huge fan of gyros and in fact anytime we order out is fairly predictable that she will be ordering a gyro. And I can’t blame her. The balance of the cool cucumbers with the tomatoes and feta creates a great balance with the warm bread. I can remember clear as day the first time I ever experienced a gyro at a festival growing up in New Jersey and I’ve been hooked ever since.
This year we are growing 4 varieties of cucumbers. China Jades, Mexican Sours, Green Apples and Sikkims. For this recipe almost any type of cucumber can be used. I suggest that if possible that you use one with not an over abundance of seeds.
I started this recipe with my classic garlic bread recipe then topped it as a gyro. Feel free to add your choice of gyro meat if you prefer to go that route. I like it simply as a vegetarian appetizer. You can even leave the meat off to the side to let your guests add their own. Or even better make a garlic bread bar including all of your gyro toppings and any other delicious toppings you wish to include.
The crunch of the garlic bread with the cool creamy cucumber sauce makes an easy summer dinner on the patio with a glass of cold wine.
Serving suggestion:
For appetizers serve alone. For meal serve with tossed salad with oil & vinegar.
Wine Pairing Suggestion:
Rose
Serves:
8 as appetizer or
4 as side with tossed salad as meal
Ingredients:
1 loaf of French bread, sliced in half longways
4 tablespoons soft butter
3 cloves fresh chopped garlic
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped oregano
1/2 cup sour cream
1 large cucumber, chopped into bite size pieces
1/2 tomato, finely chopped
3 tablespoons fresh lemon juice
1/4 cup feta cheese, chopped
1 tablespoon dried dill
3 tablespoons fresh dill, lightly chopped
salt & pepper
Directions:
Combine sour cream, lemon juice and dried dill. Take 2 slices of cucumber and finely chop it and combine into sour cream mix. Place in refrigerator and chill for an hour.
Meanwhile combine the butter, 2 tablespoons chopped garlic, parsley, oregano to form a butter paste. Lightly season with salt and pepper. Spread mixture evenly over french bread. Bake at 400 for 8 minute or until golden brown. Let cool.
To assemble, spread cucumber sauce on top of the garlic bread. Follow with the chopped cucumber, then tomatoes. Sprinkle with feta cheese then fresh dill.
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