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Yield: about 5 cups


  • 1L yogurt
  • 4 mini cucumbers, peeled, quartered, seeds removed
  • 10 garlic cloves, finely chopped
  • 2 tbsp lemon juice
  • ¼ cup + 2tbsp olive oil
  • 1 tbsp fresh mint, finely chopped
  • 1 ½ tbsp Kosher salt
  • Fresh ground black pepper, to taste


  1. Mix yogurt with finely chopped garlic. Set aside.
  2. Place chopped cucumbers in a strainer set over a bowl. Sprinkle 1 ½ tsp salt on top and toss. Weigh down the cucumbers a plate to press out any excess liquid. Allow to drain for 1 hour.
  3. Mix drained cucumbers with yogurt-garlic mixture. Add herbs, salt and pepper.
  4. Store in a sealed container in the fridge.
Nutrition Tip: Yogurt is a great source of calcium and healthy bacteria. This traditional Greek sauce can be used as a dip, dressing, or spread.