| Recipe: |
This is great on Greek salads, falafel, with chicken shawarma... or just nibbled straight.
1/2 English cucumber, coarsely grated
10 oz Greek yogurt (I like Fage)
juice of 1/2 largish juicy lemon (or whole lemon if small or not very juicy)
1 T fresh chopped dill (or 1/2-1 t dry dill weed)
1-2 T olive oil
1/2-1 t salt (to taste)
Sprinkle cucumber with salt and let sit on a dishtowel 10-15 minutes; squeeze out liquid released.
Stir all ingredients together and adjust to taste. |