This foolproof recipe for a Greek classic—from Dunja Gulin’s Falafel Forever: Nutritious and Tasty Recipes for Fried, Baked, Raw, Vegan and More!—is easy to make and perfect for everything from traditional gyros to vegan omelettes stuffed with vegetables.
Makes 2 cups
What you need
2 medium cucumbers, peeled and grated
1 teaspoon salt
2 cups plain, non-dairy yogurt
6 tablespoons extra-virgin olive oil
1 tablespoon umeboshi vinegar (optional)
2 garlic cloves, crushed
Lemon juice, to taste
1 tablespoon chopped parsley
1 tablespoon chopped chives
Salt, to taste
What you do
1. Mix grated cucumbers with salt and let sit for 15 minutes to help draw out liquid. Using a cheesecloth, squeeze as much of the liquid out as possible.
2. Into a small bowl, add grated cucumbers and remaining ingredients, mix well, and chill for an hour until ready to serve.
Photo courtesy of Tim Aitkins