Ingredients

makes 2 1/4 cups

　　2 cups whole or nonfat Greek yogurt

　　1/4 teaspoon salt

　　1/2 English cucumber, peeled and seeded

　　3 to 4 cloves garlic, minced

　　2 tablespoons minced fresh mint

　　1 1/2 tablespoons minced fresh dill

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon freshly squeezed lemon juice

　　

Step 1

Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.

　　

Step 2

Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.

　　

Step 3

Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.