This cooling Greek condiment helps soothe the heat of spicy dishes.
Photography: GENTL & HYERS
Source: Martha Stewart Living, April 1996
Yield Makes 4 cups
3 medium cucumbers, peeled, seeded, and cut into 1/2-inch chunks
2 teaspoons salt
2 cups <u>Homemade Yogurt</u>, 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
In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, and let cucumbers drain for 20 to 30 minutes.
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.