Cucumber Yogurt Spread

adapted from Kokkari: Contemporary Greek Flavors
via Katy Lonergan
makes 3 cups

1 English cucumber, peeled, halved lengthwise, seeded and diced or grated

2 green onions, white and light green parts, minced

Coarse salt and freshly ground black pepper

2 cups Greek-style whole milk yogurt

¼ cup extra virgin olive oil

1 tablespoon coarsely chopped fresh dill

1 tablespoon coarsely chopped fresh mint

1 small garlic clove minced into a paste with a pinch of salt

1 tablespoon fresh lemon juice or more to taste

Unpitted Kalamata olives, for garnish (optional)

Cucumber slices, for garnish (optional)

In a small-medium bowl, combine cucumber, green onions and ½ teaspoon salt, tossing well. Transfer the mixture to a cheesecloth-lined sieve set over a bowl and let drain for 10 – 15 minutes. Gather the edges of the cheesecloth into a bag and squeeze vigorously to remove the excess cucumber water. Get the mixture as dry as possible.

Put the cucumber mixture into a medium bowl. Fold in the yogurt, olive oil, dill, mint, garlic, and 1 tablespoons lemon juice. Add a generous pinch of freshly ground pepper, taste and season with additional salt and/or lemon juice. Transfer to a serving dish and garnish with olives and cucumber slices, optional.

This spread is a wonderful accompaniment to the Spiced Lamb Skewers. The original recipe calls for 1 tablespoon lemon, I tend to double it.

In a pinch, you can use a coffee filter in place of cheesecloth.