- 5,2 oz of Greek yogurt;
- 1 small cucumber or ½ large cucumber;
- 1 garlic clove;
- 2 teaspoons of oil;
- 1/2 teaspoon of vinegar;
- 1 pinch of salt;
- Montalbano olives.
Grate the cucumber and put the puree into a strainer to drain.
Press well the puree with a fork to eliminate the water: you will then have a little more than a table spoon of cucumber left.
Crush the garlic clove in a mortar (alternatively you can use – pressing well – the flat blade of a knife);
Pour into a small bowl the Greek yoghurt, add the grated cucumber, garlic, oil, vinegar and a pinch of salt;
If you want to follow the original recipe, you can add a teaspoon of chopped dill;
Mix well to obtain a sauce; taste and adjust the salt.
I garnish the sauce with olives and croutons;