Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.
Recipe information
Total Time
25 min
Yield
Makes about 1 cup
Ingredients
1/2 medium cucumber, peeled, seeded, and diced
1 garlic clove
2 tablespoons olive oil
1 cup plain yogurt (preferably goat's or sheep's milk)
Accompaniments:
pita wedges or chips
Preparation
Step 1
Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
Step 2
Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
Step 3
Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
