Cucumber and Yogurt Salad

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Cucumber and Yogurt Salad with Home-made Yogurt
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 
Course: Salad, Side Dish
Cuisine: Mediterranean
Author: Jayne
Ingredients
  • 3 Cucumbers peeled and sliced into 1/8 inch rounds
Dressing
  • 1 tsp salt
  • ¼ cup fresh chopped mint leaves
  • 1 clove garlic minced
  • 2 cups yogurt
  • 2 tbsp olive oil
  • 1 pint of milk. 1% 2% or whole
  • 2 tbsp of your favorite plain yogurt.
Instructions
  1. Make the dressing by combining all the ingredients except the olive oil. Gently stir the cucumbers into the dressing. Refrigerate for at least 30 minutes before serving. Garnish with a drizzle of olive oil and whole mint leaves.
  2. Home-made Yogurt: 

     Bring the milk to a boil and turn off immediately. Let cool to room temperature. With a wire whip, beat in 2 tablespoons of yogurt until completely blended. Pour the mixture into a clean pint-sized jar. If you have a yogurt thermos, use that. Other wise, wrap the jar in two terry cloth dish towels. Place in an area that is not drafty over night. The next day the yogurt is ready. Refrigerate after opening