- 1 cup plain Greek yogurt
- 2 Persian cucumbers, halved lengthwise and seeds/pulp removed, cut into 1 inch pieces
- 1/2 teaspoon coarse salt
- 1 clove garlic, minced
- Puree yogurt, cucumbers and salt in a blender until smooth.
- Refrigerate at least 1 hour and up to 3 days.
- Sprinkle generously with za’atar before serving (which I of course don’t have, so I skipped this step… but if you have it… don’t be shy!)