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  • ½ cucumber
  • 1 tablespoon olive oil
  • 1 tablespoon fresh mint, finely chopped
  • 2 garlic cloves
  • 240 ml Greek yogurt
  • Salt and black pepper


  • Rinse the cucumber and chop finely. You can also grate it with the coarse side of a grater.
  • Don’t peel the cucumber; the skin adds color and texture to the sauce.
  • Put cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.
  • Press or finely chop the garlic and place in a bowl. Add cucumber, oil and fresh mint (optional).
  • stir in the yogurt and add black pepper and salt to taste.
  • Let the sauce sit in the refrigerator for at least 10 minutes for the flavors to develop. It will keep for at about 3 days in the fridge.
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