Eat

Cucumber Yogurt with Mint & Olive Oil

Doesn’t that just look like a perfect storm of good things?

Last weekend, when we were wandering around the city, Kendrick and I passed a little frozen yogurt shop and peered in the window to read the menu of specialty concoctions. I was confused for a moment as to why anyone would put cucumber and olive oil on frozen yogurt (not that that’s necessarily a bad idea, just a slightly confusing one), and then realized: oh. Not a frozen yogurt shop. A yogurt yogurt shop. (Chobani, specifically.)

We ended up continuing on our way without going in, but I kept thinking about that cucumber and olive oil yogurt all week long, and so today I thought I’d give it a shot myself.

What You Need (serves 1):

1 cup good-quality Greek yogurt

1/4 cup diced English cucumber

3 or 4 leaves of mint, chiffonaded (or just finely chopped)

Sea salt

1/2 tsp olive oil

What You Do:

Mix together first four ingredients (adding salt to taste; I like quite a lot), then drizzle over olive oil. Garnish with another mint leaf.

Serve with a few pita triangles on the side.

  • Sophia

    This also tastes amazing if you strain the yoghurt through a cheese cloth first, and then grate the cucumber on top of it. 🙂

  • Margaret

    or mix in minced garlic and add some lemon juice and pepper – and you’ve got yourself a semi – tzatziki sauce. it’s one of my favorite things to make, ever.

    • jordanreid

      garlic and lemon juice. yes. next time!

  • ThePinkSuperhero

    Where is this yogurt shop? I must visit!

    • jordanreid

      west broadway and…spring, i think. or prince.

  • Molly Von Heill

    love the presentation (penny)

  • i’m so intrigued!