CUCUMBERS IN YOGURT

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Cucumbers in Yogurt image

Categories     Dairy     Garlic     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Yogurt     Buffet     Cucumber     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings (as part of mezedes)

Number Of Ingredients 4

2 cups plain whole-milk yogurt (14 to 16 ounces; preferably Greek)
1 (14- to 16-ounce) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
1 1/2 teaspoons kosher salt
2 medium garlic cloves

Steps:

  • If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
  • While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
  • Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.

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