Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
This simple sauce is traditionally paired with Mediterranean pita sandwiches filled with gyro meat or falafel. It’s also delicious as a dip for toasted bread or raw vegetables. Try it on grilled lamb burgers, too. Makes about 2 ½ cups.
1 medium cucumber, seeded and diced or grated 1 tsp kosher salt 4 garlic cloves 2 tsp fresh dill 2 tsp fresh mint Juice of half a lemon 2 cups strained yogurt (see “How to Make Greek Yogurt,” at right) Kosher salt and freshly ground pepper, to taste
Place the cucumber in a strainer set over a bowl to catch dripping water. Sprinkle salt over the cucumber and let drain for half an hour. Finely chop the garlic and herbs or crush them in a mortar and pestle. Stir the herb mixture, cucumbers and lemon juice into the yogurt. Season with more salt and pepper, to taste. Serve chilled.