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1 large English cucumber or 2 small cucumber, peeled, seeded and finely diced
2 teaspoons salt
2 cups plain yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 to 5 large cloves garlic, finely minced
1/4 cup fresh mint leaves, coarsely chopped or 2 tablespoons dried mint
Salt and freshly ground pepper

Place the diced cucumber in a colander and sprinkle with the salt, tossing to mix well.
Set the colander in a bowl, cover with plastic wrap and allow to drain for 3 to 6 hours.
Line a sieve with cheesecloth and place the plain yogurt on top of the cheesecloth
Place the sieve over a bowl and allow to drain for 3 to 6 hours.
Pat the drained cucumber dry and transfer to a large bowl.
Add the yogurt and stir to combine
Add the olive oil, 1 tablespoon lemon juice, garlic and mint, mixing gently until thoroughly blended
Season to taste with additional lemon juice, salt and freshly ground pepper.

Yield: about 3 cups