Yogurt Cucumber Dressing

  • 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
  1. Puree yogurt, cucumbers and salt in a blender until smooth.
  2. Refrigerate at least 1 hour and up to 3 days.
  3. 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!)