Cucumber-Yogurt Spread recipe from Evvia Estiatorio cookbook
- 1 large English cucumber (14-16 ounces)
- 2 scallions, including pale green parts, halved lengthwise and minced
- Sea salt and pepper
- 2 cups Greek-style whole-milk yogurt
- 1/4 cup extra-virgin olive oil
- 1 tablespoon coarsely chopped fresh dill
- 1 tablespoon coarsely chopped fresh mint
- 1 small clove garlic, minced with a pinch of salt
- 1 tablespoon fresh lemon juice, or more to taste
Peel the cucumber, halve lengthwise and remove seeds with a teaspoon. Coarsely grate the cucumber. Put the cucumber and scallions in a bowl, sprinkle with 1/2 teaspoon salt and toss well. Transfer to a cheesecloth-lined sieve set over a bowl (you can also use 3 stacked paper towels). Let drain for 10-15 minutes.
Gather the edges of the cheesecloth into a bag and squeeze vigorously to remove the excess cucumber water. Make sure to remove enough water or the spread will be too thin!
Put the cucumber mixture in a medium bowl. Fold in the yogurt, olive oil, dill, mint, garlic, and the 1 tablespoon lemon juice. Add a couple pinches of pepper, then taste and adjust salt and lemon juice if needed. Transfer to a serving bowl and garnish with olives and cucumber slices.
Makes 3 cups
*a always cut this in half… super yummy but makes a lot!