added 03/07/08
Serves 4
2 cups Greek yogurt or 3-1/3 cups plain whole milk yogurt, drained (see Note
below)
1 large cucumber, peeled, seeded, diced fine, or grated, and squeezed dry
3 Tbs. lemon juice, or to taste
4 garlic cloves, minced, or to taste
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
3 Tbs. chopped fresh dill
Combine the yogurt, cucumber, lemon juice, garlic, salt, and pepper. Add the olive oil in a stream, whisking until the mixture is well combined. Stir in the dill. Chill the salad, covered, for at least 2 hours to blend the flavors. Transfer to a serving bowl. Serve with crusty bread or toasted pita bread.
Note: To drain yogurt, line a large sieve with a piece of cheesecloth that has been rinsed and squeezed dry. Place over a bowl, spoon in the whole milk yogurt, and refrigerate. Allow excess liquid to drain for at least two hours or overnight. Makes 2 cups.
Victoria Hicks