|Also thicker and chunkier than most tzatziki, but I like it that way|
|Two varieties of cool and refreshing|
|Get it while it's hot (outside)|
This cooling, full-flavored salad can be rendered in a delightfully vegan version by substituting tahineh (ground sesame paste) for the yogurt and drained canned chickpeas for the goat cheese.
2 medium cucumbers, quartered and diced
1/2 pint fresh blueberries
3 scallions, white and light green parts only, thinly sliced
1/2 tbs fresh peppermint leaves, minced
1/2 tbs fresh oregano leaves, minced
1 fresh lemon, zest and juice
7 oz full-fat greek yogurt
4 oz crumbled goat cheese
1 tsp sea salt
2 tbs extra virgin olive oil
Combine ingredients in a large glass bowl, stirring to combine. Chill for at least three hours, allowing flavors to meld.
|The combinations are endless|