What you need:
- Cherry tomatoes and oregano from the garden
- Baby cucumbers - plump ones - like large dill pickles!
- Red onion Pitted Kalamata Olives Feta Cheese*
*Ideally: Crosswind Farm Ontario goat feta, from the Healthy Butcher
- Decent olive oil
- Half litre labneh
- Garlic Lemon Juice
- Salt & Pepper
- One English cucumber
This is the type of recipe you can make for as many or as few people as you like - hence a lack of
Start with the tzatziki! If you can't find labneh, hang full-fat yogurt overnight.
Once that's done, peel, seed and grate the cuke on a fine cheese grater - mix in with labneh. Mince some garlic (say, 2-3 cloves), lemon juice (probably half a lemon's worth) and salt and pepper - and add each ingredient to taste. Start with smaller amounts - mix thoroughly and taste. Add a little more and taste again! Once you're satisfied, transfer to a squeeze bottle - or barring that, a ziploc bag you can later cut a corner off to use as a squeezie bag.
Split baby cukes lengthwise and with a spoon, scoop out the seeds and enough of the flesh so you're left with some crunchy canoes. Finely dice red onion, cherry tomatoes and olives, and finely crumble as much feta as your heart desires - mix all this small stuff in a bowl. When ready to serve, use a small spoon to scoop the mix into cuke canoes.
Drizzle only the slightest amount of olive oil (use your thumb over the bottle top or an eye dropper if possible) over each filled canoe - and use the squeeze bottle/ziplock bag of tzatziki to squeeze small dots every biteful or so onto the canoes.
Finish by picking fresh oregano off its stems - if the leaves are larger than 1-2cm in width, tear them up by hand and use sparingly to garnish! Use the leftover 'ziki as a sandwich spread, or as a condiment for leftover Indian food - or just eat it with a spoon!