- Greek yogurt - 200 Grams
- olive oil - 2 items. spoons
- Red wine vinegar - 11/2 Teaspoons
- mint - 2 items. spoons
- Salt and ground pepper - - To taste
- radish - 3 pieces
- tomato - 2 pieces
- cucumber - 1 piece
- salad - 4 cups
In a fine sieve, place a damp paper napkin and place over a bowl. Pour into a sieve yogurt and put in the refrigerator. Strain the yogurt for about three hours, until it has a consistency of soft cheese. To make the sauce, mix the oil, vinegar, mint, salt and pepper in a small container with a tight-fitting lid. To cool. In a large container with a tight-fitting lid, place radish, tomatoes and cucumbers, cover the vegetables with waxed paper, and put the sliced salad on top. Close and put in the refrigerator. Before serving, remove waxed paper, pour the sauce and stir the salad. Add yogurt, stir and serve with pita bread, if necessary.
Servings: 2