We have delicious cucumbers this week in our CSA. This yogurt-cucumber dish is amazing with fresh mint but you can also use parsley or dill (or no herbs at all). The garlic is definitely to taste, and if you don’t like the “bite” of raw garlic, you can “cheat” and use garlic powder. Incidentally, mint is a cinch to grow. Just make sure you plant it in a container or contained area, or it will take over everything around it!
2 cups (16 oz) plain whole milk Greek yogurt
4 cloves garlic, minced
1/4 – 1/3 cup chopped mint leaves
Grate the cucumber and put it in a strainer. Sprinkle a little salt over it and mix in. Let it drain for a while — at least 10 minutes — then squeeze it down to get as much juice out as possible. Mix with the rest of the ingredients. Drizzle some olive oil over the top if desired.