4 cups (1 L) yogurt
4 tsp (20 ml) distilled white vinegar
2 tsp (10 ml) extra virgin olive oil
1 large cucumber, peeled and seeded, chopped (about 1 cup, 250 ml)
2 large tomatoes, seeds removed, chopped (about 1 cup, 250 ml)
1 small onion, chopped (about 1/2 cup, 125 ml)
1/2 tsp (2 ml) ground cumin seed
4 tsp (20 ml) finely chopped fresh mint leaves, or 1 tsp (5 ml) dried mint
1 tsp (5 ml) finely chopped fresh dill leaves, or 1/2 tsp (2 ml) dried dill
weed
Salt and freshly ground black pepper to taste
Instructions:
Combine the yogurt, vinegar, and olive oil in a large bowl and, using a
whisk or wooden spoon, stir until it is completely smooth. Stir in the
remaining ingredients and chill for at least 2 hours. Serves 6 to 8.
