Greek Yogurt Salad
1 cup yogurt (preferably goats milk)
1 cup cucumber, peeled and cubed
1 clove finely sliced garlic
coarsely chopped mint leaves
salt to taste
paprika
Add all the ingredients into the yogurt leaving a few mint leaves for the garnish. Mix well. Drizzle with extra virgin olive oil and sprinkle paprika on top. Garnish with mint leaves. Serve cold.