• 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;