Salad: Cyprus – Αγγουρο-γιαούρτι σαλάτα με άνηθο ➤ Aggouro-giaourti salata me anitho

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- 2 cups (480 g) full-fat Greek yogurt
- 2 medium cucumbers, peeled, seeded and grated or thinly sliced, approx. 1 lb (450 g) total
- 1/2 small red onion, very thinly sliced, approx. 2.5 oz (70 g)
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 cloves garlic, minced (approx. 0.2 oz / 6 g)
- 1/4 cup (15 g) fresh dill, finely chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. If your yogurt is loose, place it in a fine-mesh sieve lined with cheesecloth and let drain over a bowl in the refrigerator for 20–30 minutes to thicken; otherwise proceed with the yogurt as-is.
2. Put the grated or sliced cucumbers in a bowl, sprinkle with 1/2 tsp (2.5 g) of the salt, toss, and let sit 10–15 minutes to draw out moisture; then press or squeeze the cucumbers in a clean towel or cheesecloth to remove excess liquid.
3. In a medium bowl whisk together the drained yogurt, lemon juice, olive oil, minced garlic, chopped dill, remaining 1/2 tsp (2.5 g) salt, and black pepper until smooth and well blended.
4. Fold the drained cucumbers and the thinly sliced red onion into the yogurt mixture until evenly coated. Taste and adjust seasoning with more salt, lemon, or pepper if needed.
5. Cover and refrigerate at least 30 minutes (up to 2 hours) to let flavors meld. Before serving, give the slaw a final stir and drizzle with a little extra olive oil and a sprinkle of fresh dill if desired.