January 31, 2011


  • 1/2 English cucumber
  • 2 cloves garlic, smashed and minced
  • Kosher salt
  • 2 cups Greek yogurt
  • Juice of 1 lemon
  • Freshly ground black pepper
  • 1 small bunch mint, leaves picked and chiffonade (about 1 cup)
  1. Grate the cucumber over a wire mesh strainer placed over a bowl. 
  2. Add the garlic and salt. Set aside to drain for 15 minutes.
  3. To another bowl, combine 2 cups Greek yogurt, juice of 1 lemon, freshly ground black pepper, pinch salt, and mint. Set aside.
  4. Squeeze out the excess moisture of the cucumbers and add to the Greek yogurt mixture. Stir to combine.

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