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Serve this sauce with the Mediterranean Chicken Lettuce Wrap Tacos from The Cheesecake Factory.

  • Yield: Makes about 1 cup

Source: The Martha Stewart Show, January 2012


  • 1/2 finely chopped, peeled, and seeded cucumber
  • Coarse salt
  • 3/4 cup Greek yogurt
  • 1/4 cup sour cream
  • 5 fresh mint leaves, finely chopped
  • Pinch sugar
  • Pinch garlic powder
  • 5 cilantro leaves, finely chopped
  • 1 scallion, white and light green parts only, finely chopped
  • Pinch freshly ground black pepper


  1. Place cucumbers in a large bowl and season with salt; toss to combine. Let stand for 15 minutes. Transfer to a colander to drain off all liquid from cucumbers. Pat dry and set aside.

  2. Meanwhile, in a large bowl, mix together yogurt and sour cream until well combined. Stir in mint, sugar, and garlic powder. Add cucumbers, cilantro, and scallions; season with a pinch of salt and pepper; gently fold to combine. Keep refrigerated until ready to use.

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