Cucumber-Yogurt Spread recipe from Evvia Estiatorio cookbook


  • 1 large English cucumber (14-16 ounces)
  • 2 scallions, including pale green parts, halved lengthwise and minced
  • Sea salt and pepper
  • 2 cups Greek-style whole-milk yogurt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon coarsely chopped fresh dill
  • 1 tablespoon coarsely chopped fresh mint
  • 1 small clove garlic, minced with a pinch of salt
  • 1 tablespoon fresh lemon juice, or more to taste

Peel the cucumber, halve lengthwise and remove seeds with a teaspoon. Coarsely grate the cucumber. Put the cucumber and scallions in a bowl, sprinkle with 1/2 teaspoon salt and toss well. Transfer to a cheesecloth-lined sieve set over a bowl (you can also use 3 stacked paper towels).  Let drain for 10-15 minutes.

Gather the edges of the cheesecloth into a bag and squeeze vigorously to remove the excess cucumber water. Make sure to remove enough water or the spread will be too thin!

Put the cucumber mixture in a medium bowl.  Fold in the yogurt, olive oil, dill, mint, garlic, and the 1 tablespoon lemon juice.  Add a couple pinches of pepper, then taste and adjust salt and lemon juice if needed.  Transfer to a serving bowl and garnish with olives and cucumber slices.

Makes 3 cups

*a always cut this in half… super yummy but makes a lot!


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