(Greek Cucumber and Yogurt Salad)
Recipe information
Yield
Makes about 5 cups
Ingredients
4 cups plain yogurt
2 pounds cucumber (about 3), peeled and chopped fine
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup fresh mint, chopped fine
2 tablespoons extra-virgin olive oil
quartered pita loaves as an accompaniment
Preparation
In a sieve set over a bowl and lined with a triple thickness of rinsed and squeezed cheesecloth let the yogurt drain, covered and chilled, for 8 hours or overnight. Put the cucumbers in a sieve and press out as much excess liquid as possible. In a bowl stir together the drained yogurt and the garlic paste, add the cucumbers, the mint, the oil, and salt and pepper to taste, and combine the mixture well. The tsatsiki may be made 1 day in advance and kept covered and chilled. Serve the tsatsiki with the pita.
