Saturday, February 23, 2013
2 c Greek yogurt
Juice of 2 lemons
3 T chopped fresh mint (you could use dill as well, I like this recipe with the mint)
1 T minced garlic, about 3 cloves
1 T minced shallot, I used 1 small shallot
Put the yogurt into a cheesecloth-lined strainer set over a bowl and let drain for 24 hours in the refrigerator (I didn't do this, I didn't think it was necessary, but if you want your sauce really thick, definitely do this). Peel and dice the cucumber (I grated my cucumber to make is super fine, I didn't want my sauce too chunky). Sprinkle it with salt and place in a strainer at room temperature for 2-3 hours to drain.
Stir together the yogurt, cucumber, lemon juice, mint, garlic, and shallot in a medium bowl until thoroughly combined. Season to taste with salt and pepper.