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- 500 ml Greek yoghurt
- 1 cucumber
- 4 pressed garlic cloves
- 2 tbsp Greek olive oil
- Salt and pepper
- Kalamata olives
Grate the peeled cucumber and squeeze out as much of the liquid as possible.
Mix the cucumber with the rest of the ingredients.
Garnish with kalamata olives and dried, crumbled mint leaves.
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