Makes 1 ½ cups
1 cup Greek yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 ½ tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
1 ½ tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
Sprinkle with Z’aatar, optional
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice dill, mint, and olive oil. Season with salt and pepper and Z’aatar spice, if using. Chill. Make hours or a day or two ahead of time for flavors to blend. Store in the refrigerator.
Serve with poached salmon or baked salmon.