Recipe information
Yield
Servings
Ingredients
3
cups plain yogurt (do not use low-fat or nonfat)
1
English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3
tablespoons finely chopped fresh dill
1
large garlic clove, minced
1
large tomato, quartered, seeded, thinly sliced
Need to make a substitution?
Preparation
Step 1
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
Step 2
Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
Step 3
Mix cucumber, dill and garlic into yogurt. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Step 4
Mix tomato into yogurt. Season to taste with salt and pepper and serve.