This traditional Greek appetizer is a delicious, fresh way to serve summer cucumbers.



  • 4 cups plain yogurt
  • 1 large cucumber peeled and shredded
  • 5 cloves garlic minced
  • 3 tablespoons distilled white vinegar
  • ¼ cup extra virgin olive oil
  • Salt to taste


  1. Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  2. Drain as much excess liquid from the cucumber and garlic as possible.
  3. In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

Recipe Notes

Serves 6.