Feeding Friends: Fennel Tzatziki with Mint

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Hello from Barcelona!

I’ve just had the best week traveling around Spain. This morning I finally met up with a familiar face – my friend Kate. The last time I was in Barcelona was to visit her while we were both studying abroad. Let’s just say, it was a wild week – one that ended with me missing my flight back to Rome, spending a feverish (like literally, I had a 104 degree fever) 24 hours in her bed, and somehow losing my passport once finally en route to Italy. I made a promise to myself that I would exit Barcelona tomorrow morning in much better shape than the last time. I’ll let you know how that goes…

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So far I was pretty good about doing my “homework” in advance of this trip. But this little ditty on Tzatziki seems to have gotten procrastinated until right now. So forgive me if I keep this brief.

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Whenever I cater, I like to have at least one dip for the coffee table – usually a meze platter or crudités, really anything where you can mix and match colors and serve things rustically. Recently I’ve been really into varying the heights of the table by putting certain veggies in tall boys or tumblers.

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When I was on the vineyard and my parents and I hosted a joint dinner party, I did just that with a bowl of tzatziki and some hummus my mother made. Earlier that week I spotted a fennel pesto at my favorite local market, Morning Glory Farm. I rarely buy store bought items, especially on the vineyard where I’m cooking constantly. But I thought this was incredibly intriguing – and it was. The dip was packed with fronds, and I got the idea to do something similar with tzatziki by swapping out the dill for fronds and adding fennel in addition to cucumber.

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I will hopefully be eating some delicious Mediterranean things like this dip once I make it to Ibiza tomorrow. Wish me luck on making it out of Barcelona alive…or, at least, without the plague.

Xo
Phoebe

Recipes

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Fennel Tzatziki with Mint

Total Time: 5 minutes

Yield: 3 cups

Fennel Tzatziki with Mint

Ingredients

  • 1 small fennel bulb, trimmed of coarse outer leaves, roughly chopped
  • 2 tablespoons fennel fronds
  • 2 cloves garlic, crushed
  • 1 small seedless cucumber, peeled, seeded, and roughly chopped
  • ¼ cup mint leaves
  • 17 ounces plain Greek yogurt (full fat)
  • Juice of half a lemon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt

Instructions

  1. In a food processor, pulse the fennel, fronds, and garlic until finely chopped. Add the cucumber, mint, yogurt, lemon, vinegar, and salt. Puree until the cucumber is finely chopped and the mixture is well combined.
  2. Transfer the tzatziki to a serving bowl. Taste for seasoning. Garnish with more fennel fronds and serve alongside grilled meats, fish, or chicken.
http://feedmephoebe.com/2013/07/feeding-friends-fennel-tzatziki-with-mint/

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Food Network Summer Fest is back! Check out the other great cucumber recipes below.

Feed Me Phoebe: Fennel Tzatziki with Mint
The Lemon Bowl: Japanese Quick Pickled Cucumbers
Jeanette’s Healthy Living: Burmese Cucumber Watermelon Composed Salad
Domesticate Me: California Salad with Roasted Chicken and Avocado Dressing
Taste With The Eyes: Stuffed Cucumber Kimchi with Shrimp and Minari
Devour: Cucumber and Mint Lemonade
Haute Apple Pie: Sweet and Sour Cucumber Salad
Napa Farmhouse 1885: Spicy Cucumber, Carrot and Onion Refrigerator Pickles
Red or Green: Spicy Cucumber Gazpacho
Virtually Homemade: Cucumber Tomato Bruschetta
Food for 7 Stages of Life: Neer Mor — Zested South Indian Buttermilk with Cucumber
Weelicious: Cucumber Cream Cheese Sandwiches
Blue Apron Blog: Barley Salad with Heirloom Cucumbers & Golden Beets
The Sensitive Epicure: Pimm’s Cups and Cucumber Tea Sandwiches
FN Dish: Pickles Past the Jar

Comment17 Share This!

17 Responses to Feeding Friends: Fennel Tzatziki with Mint

  1. Pingback: Burmese Cucumber Watermelon Composed Salad Recipe - Jeanette's Healthy Living

  2. Pingback: Sweet and Sour Cucumber Salad |

  3. Pingback: Stuffed Cucumber Kimchi with Shrimp and Minari • Taste With The Eyes • where the image is meant to titillate and inspire the cook

  4. I could eat tzatziki every day of my life – LOVE that you used fennel and mint!!

  5. Lori Lynn says:

    Hi Phoebe – found you through SummerFest. Great dish, love how you present it on the cutting board.
    LL

  6. looks and sounds delicious! i love how quick and easy this is.

  7. Shellina says:

    Ohhhhhh I’m excited about this. Seems impossible, but I get tired of ranch. Seriously.

    • oooo I hadn’t even thought of this as a ranch alternative, but it could be!! Maybe thin out with a little bit of water and you can even use it as a dressing. Report back!

  8. Pingback: Neer Mor | Zested South Indian Buttermilk with Cucumber

  9. Pingback: Cucumber Cooler - Chez Us

  10. Frankie says:

    Excellent droolsome photos

  11. Hope you’re surviving navigating out of Barcelona! :) This sounds awesome, lady – I want!!

  12. Denise says:

    I am so behind on my cucumber reading. I really like the use of fennel in your tzatziki. I use fennel often in salads and baking with savory dishes, it really sparks up a dish. Tzatziki is a great side dish to have on hand to serve with many items, isn’t it? I just made one this week with cucumber, mint and dill, if I had fennel I would have added that! Thanks for the inspiration.

    My god-daughter and her family are moving to Barcelona in a couple weeks – I cannot wait to go visit!! Have been to Europe many times but never Spain.

    • Denise – you will LOVE Barca. I didn’t get to spend a ton of time there this trip, but it’s just the coolest city. And amazing food!! If you have time, I would definitely try to venture to the Basque region too. Magical. Thanks for stopping by! xox

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