New This Month

Yogurt-Cucumber Dressing with Za'atar

  • Prep:
  • Total Time:
  • Yield: Makes about 2 1/2 cups

Photography: Lennart Weibull

Source: Martha Stewart Living, June 2015


  • 2 cups plain Greek yogurt
  • 2 Persian cucumbers, halved lengthwise, seeds and pulp removed, cut into 1-inch pieces (about 1 1/4 cups)
  • 1 teaspoon coarse salt
  • Za'atar, for serving


  1. Puree yogurt, cucumbers, and salt in a blender until smooth. Refrigerate, covered, at least 1 hour and up to 3 days. Generously sprinkle with za'atar just before serving.


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