Active Time

　　10 min

　　Total Time

　　25 min

　　Serve this yogurt-based Greek staple as a first-course accompaniment to pitas and other breads, or as a light but creamy sauce drizzled over spiced roasted meats.

　　

Ingredients

Makes about 1 cup

　　1/2 medium cucumber, peeled, seeded, and diced

　　1 garlic clove

　　2 tablespoons olive oil

　　1 cup plain yogurt (preferably goat's or sheep's milk)

　　

Accompaniments:

pita wedges or chips

　　

Step 1

Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.

　　

Step 2

Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.

　　

Step 3

Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.