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1 pint Greek-style yogurt
2 cloves garlic minced
1/2 medium cucumber
1 T red wine vinegar
1 T extra virgin olive oil
1/4 t table salt

Peel the cucumber and remove the seeds. Grate or chop finely. Squeeze out excess water. Add to garlic.

Mix the garlic, cucumber, olive oil, and vinegar together. Add the yogurt. Stir together and add salt to taste. Refrigerate overnight before serving.