This is a classic Greek side dish, which can be served with meat and vegetable dishes, as well as accompanying souvlaki or gyros.
Ingredients
1 cucumber
2-3 cloves of garlic
1 teaspoon medium wine vinegar
300g full-fat strained Greek yoghurt
100ml extra virgin olive oil
½ tablespoon finally chopped dill leaves
2-3 cloves of garlic
1 teaspoon medium wine vinegar
300g full-fat strained Greek yoghurt
100ml extra virgin olive oil
½ tablespoon finally chopped dill leaves
Preparation
Remove the skin of the cucumber and grate it. (not finely)
Finely grate the garlic.
Salt the cucumber and leave it in a colander for half-an-hour and then drain well.
Put it in a bowl with the garlic and the rest of the ingredients.
Mix them all well with the help of a fork.
Put the dip in a bowl, add salt and decorate it with few dill leaves.
Finely grate the garlic.
Salt the cucumber and leave it in a colander for half-an-hour and then drain well.
Put it in a bowl with the garlic and the rest of the ingredients.
Mix them all well with the help of a fork.
Put the dip in a bowl, add salt and decorate it with few dill leaves.
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