Description
A deliciously smelly greek classic
Ingredients
Scale
- 16 ounces Greek Fage yogurt
- 1 medium cucumber, peeled, seeded, and shreded
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 2 tablespoon olive oil
- 2 teaspoons red wine vinegar
Instructions
- Place the shreded cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
- In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, and vinegar.
- Serve as a sauce for souvlaki.
- Store in the refrigerator in an airtight container for up to a week.
- Prep Time: 15 mins