- 1 cup labna (or greek style yogurt, or plain yogurt, drained through a cheesecloth overnight)
- 1/2 of an english cucumber, chopped*
- 1 tsp minced garlic
- 1/4 c. chopped mint
- freshly cracked sea salt and pepper to taste
combine all ingredients and serve. can be left to “marinate” in the fridge for a couple hours, but i did not find it necessary.
*traditionally, this calls for the cucumbers to be peeled and seeded, and chopped a little finer than what I did, or even shredded cucumbers. for this purpose, i opted to leave the cucumbers in larger chunks, and as i said above, i always leave the skin on english cucumbers because it is not as thick and waxy as a regular cucumber. plus, i think there are extra nutrients in the peel and seeds, so i always leave em on. it’s up to you!
adapted from canary girl’s blog.
see my entire post and recipe grouping here. (hummus, tabbouleh, tzatziki, steak pitas and pita chips.)
