Tuesday, October 13, 2009


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!

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