This quick and easy sauce is great traditionally for gyros. But why not serve it as an appetizer with crackers? Or as a drizzle over scrambled eggs? The possibilities are endless…
Yield: 1 ½ cups
Store in the refrigerator in an airtight container for up to a week.
16 ounces Greek yogurt
1 medium cucumber
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced
To start, peel, seed and shred the cucumber. To seed the cucumber easily, slice in half after peeling and using a spoon, scrape out the seeds.
Place the yogurt in a small bowl. Set aside.
Place the shredded cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
To the yogurt, add the cucumber, salt, garlic, olive oil, vinegar, and mint.
Stir to combine. Garnish with a sprig of extra mint and serve!