Cucumber Yogurt Salad with Mint
The Barbecue Bible
Makes 1 ¼ Cups

This refreshing Turkish dip – Cacik (pronounced “ja-jik”) also turns up on Greek tables as well. 
This cool dip is perfect for any summer cookout.  If you want your dip to be especially thick you
can drain the yogurt as in step 1 – or go straight to prep and it will still delight.

Ingredients
2 cups plain whole-milk yogurt
1 cucumber, peeled and seeded, coarsely grated or chopped
1 teaspoon salt, or more to taste
1 – 2 cloves garlic, minced
3 tablespoons fresh mint or dill, finely chopped
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste

Preparation
If draining yogurt, set a strainer lined with a double layer of dampened cheesecloth,
over a medium-size bowl.  Add the 2 cups yogurt and drain, in the refrigerator for 4 hours.

Place the cucumber in a colander and toss with ½ teaspoon salt.  Let stand over a bowl or
in the sink for 20 minutes to drain off some excess water.  Blot cucumber dry with paper towels.

Transfer drained yogurt to a serving bowl.  Stir in the cucumber, garlic, ½ teaspoon salt,
2 tablespoons of the mint (or dill), 1 tablespoon of the oil, and pepper.  Taste seasoning,
adding salt or pepper as necessary.

To serve, make a slight hollow in the center of the cacik and pour remaining oil into the well. 
Garnish with remaining mint or dill.