Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
Step 2
Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
Step 3
Mix cucumber, dill and garlic into yogurt. (Can be made 1 day ahead. Cover and refrigerate.)
Step 4
Mix tomato into yogurt. Season to taste with salt and pepper and serve.
Recipe notes
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