Total Time
Prep 10 mins
Cook 0 mins

Ingredients Nutrition


  1. Whisk the oil, vinegar, and garlic in a bowl.
  2. Add yogurt and salt and beat until smooth.
  3. Squeeze the cucumber with your hands to remove excess moisture, then mix it into the sauce with the mint.
  4. Cover and refrigerate.
  5. Serve lightly chilled, garnished with mint.
Most Helpful

Excellent. The proportions are perfect. I used a very thick, lowfat Greek yogurt. I followed the recipe just as written. I made it 4 hours in advance so the flavors could meld properly. We enjoyed this on salmon burgers in pita bread. Thanx for sharing!

*Parsley* April 17, 2011

I made this to go with Pork Souvlaki. I didn't have wine vinegar, so I substituted balsamic. It was great but would likely have been even better with the wine vinegar. I'm always happy to find recipes that use fresh mint because I have tons of it.

Bobbiann September 04, 2009

This was perfect, exactly what I was hoping for. Thank you for posting this!

Rather be Cookin' #2 January 04, 2009