by Lexie Roth


  • 1 large cucumber
  • 2 cups plain, full-fat Greek Yogurt
  • 2 garlic cloves, minced
  • 4 Tbsp. extra virgin olive oil
  • 2 Tbsp. white vinegar
  • 1 tsp. salt
  • 3 Tbsp. dill, minced

Gabriela Herman

Grate cucumber and drain through a fine mesh sieve or cheese cloth. Put into refrigerator to continue draining until ready to serve.

Combine yogurt, oil, garlic, vinegar and salt in a large bowl, cover and refrigerate for as long as possible before serving.

Add well-drained grated cucumber and 2 tablespoons fresh dill to the yogurt mixture and stir to combine.
Drizzle with extra virgin olive oil, garnish with remaining dill and serve chilled with grilled pita bread, kept in a basket wrapped with a towel to keep warm. Toufayan or Joseph’s are great store-bought brands.

Yield: 2 cups