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This cooling Greek condiment helps soothe the heat of spicy dishes.

  • Yield: Makes 4 cups

Photography: GENTL & HYERS

Source: Martha Stewart Living, April 1996


  • 3 medium cucumbers, peeled, seeded, and cut into 1/2-inch chunks
  • 2 teaspoons salt
  • 2 cups Homemade Yogurt, or prepared
  • 2 teaspoons minced garlic
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice


  1. In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, and let cucumbers drain for 20 to 30 minutes.

  2. Press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt. Refrigerate about 1 hour to allow flavors to blend; serve at room temperature.


Reviews (2)

  • mdinmn 8 Sep, 2013

    An almost perfect recipe. But don't peel the cucumber! Yup, it makes a big difference; especially if you are fortunate to have thin skinned cukes right from the garden... other wise buy the english style for this recipe and keep the skin on!

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