Recipe information
Yield
makes 2 cups
Ingredients
1 English cucumber, cut into 1 1/2 × 1/8-inch matchsticks
1 1/2 teaspoons coarse salt, plus more for seasoning
1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows)
1 large garlic clove, minced
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh dill
Freshly ground pepper
Strained Yogurt
32 ounces whole-milk yogurt
(makes 1 1/2 cups)
Preparation
Step 1
In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine. Let stand at room temperature 30 minutes.
Step 2
In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill. Season with salt and pepper.
Strained Yogurt
Step 3
Put the yogurt in a cheesecloth-lined sieve placed over a bowl. Cover the bowl; refrigerate at least 4 hours. Discard liquid.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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