A tried and tested Greek recipe from the Salamanca Fresh family. This refreshing dip is perfect for adding to gyros, or for dipping chopped carrots and healthy crackers.
At a glance
At least 6 hours (including straining time)
1 cup full cream Jalna Greek Yoghurt
1 bittefree cucumber
1-2 cloves fresh garlic, crushed
2-3 tablespoons white wine vinegar
1/2 tsp salt, plus extra for salting cucumber
1/4 cup extra virgin olive oil
Strain the yoghurt: Use a muslin cloth (or a clean, unused Chux) and put the yoghurt into the middle of the cloth. Tie up each corner diagonally to make a kind of bag. Thread a wooden mixing spoon through these tied corners (or any other type of large mixing spoon) and suspend the bag over a deep bowl to strain the yoghurt. Leave it to strain for at least 6 hours but preferably overnight in the fridge. You need it to be similar to the consistency of labneh (thick yoghurt that has been very well strained).
Strain the cucumber: Wash the cucumber well and either leave the skin on or peel some of the skin off. Grate it using the large holes of a box grater. Salt it to taste. Place the grated cucumber in a strainer over a bowl and, again strain for at least 6 hours, preferably overnight in the fridge.
Place strained yoghurt and cucumber in a bowl and mix with a spoon till combined.
To this mixture add the fresh garlic, white wine vinegar, teaspoon salt and extra virgin olive oil.
Mix well by hand with a spoon.
Taste and adjust by adding more garlic and/or vinegar (but be careful not to add too much) and/or salt and/or olive oil.