Taverna Cucumber Yogurt Recipe

Prepare the cucumber

Wash the English cucumber. Trim the ends. If the skin is waxed or you prefer a milder skin flavor, peel half or all of the cucumber. Grate the cucumber coarsely on the large holes of a box grater or pulse 2–3 times in a food processor until roughly shredded.

Drain excess moisture

Place the grated cucumber in a fine-mesh sieve or several layers of cheesecloth set over a bowl. Sprinkle with a pinch (about 1/4 tsp) of salt to help draw out water. Let sit 10 minutes, then press and squeeze to remove as much liquid as possible. This keeps the yogurt from becoming watery.

Prepare garlic and mint

Finely mince the garlic cloves or grate them on a microplane for a smoother integration. Finely chop the fresh mint leaves (and dill if using).

Combine base ingredients

In a medium mixing bowl, add the Greek yogurt, drained grated cucumber, minced garlic, chopped mint, chopped dill (if using), 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Stir until evenly combined. Taste and adjust seasoning: add up to 1/2 teaspoon more salt or more lemon juice if you prefer brighter acidity.

Chill and rest

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes, preferably 1–2 hours, to allow flavors to meld. If the mixture releases a little liquid after resting, give it a final gentle stir and drain any excess from the bottom before serving.

Spoon the chilled cucumber-yogurt into a shallow serving bowl, using the back of the spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle the surface with smoked paprika or Aleppo pepper if using, and scatter toasted pine nuts or chopped walnuts for texture. Finish with small mint sprigs for fragrance and an attractive presentation.

Serve chilled with slices of crusty bread, warm pita, or raw vegetable crudités. Keeps covered in the refrigerator for up to 3 days; stir before serving.