Name: Cucumbers in Yogurt
Yield: Makes 4 servings (as part of mezedes )
Ingredients: 2 cups plain whole-milk yogurt (14 to 16 ounces; preferably Greek); 1 (14- to 16-ounce) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored; 1 1/2 teaspoons kosher salt; 2 medium garlic cloves

Greek yogurt, if you can find it, is incredibly thick and creamy and a delight to eat. It shows up in several guises on the Greek table — as a savory dip, in sauces, or for dessert.

Active time: 15 min Start to finish: 1 1/4 hr (includes draining)

Cooks' note:

Cucumbers in yogurt can be made 2 hours ahead and chilled, covered. Bring to room temperature before serving.

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