1/2 medium cucumber, finely chopped
2 ripe plum tomatoes, cored, seeded, and finely chopped
2 scallions, white parts and 3 inches of green tops, finely chopped
2 garlic cloves, minced
1 cup plain yogurt
2 tablespoons chopped fresh dill or 2 teaspoons dried
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Combine cucumber, tomatoes, scallions, garlic, yogurt, dill, and lemon juice in a mixing bowl. Whisk well, and season to taste with salt and pepper. Refrigerate until ready to use.
Note: The sauce can be refrigerated for up to 4 days.