• 1 large English cucumber
  • 2 cups Greek yogurt
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 4 mint leaves, minced
  • ½ teaspoon kosher salt
  1. Peel the cucumber and cut lengthwise in half and then halve each again to create spears. Remove the seeds and discard.
  2. Mince the cucumber into small 2-centimeter or smaller pieces. Place the chopped cucumber in a cloth or paper towel and squeeze to remove excess liquid.
  3. Combine the yogurt, cucumber, garlic, olive oil, red wine vinegar, mint, and salt. Stir to combine thoroughly. Refrigerate until ready to serve.
Author: Shaina Olmanson
Prep time: 10 mins
Total time: 10 mins
Recipe by Food for My Family at