Ingredients

The following ingredients have 4 Servings
  • 3 Lebanese cucumbers (seeded and diced)
  • 1 tsp salt (I use Himalayan salt)
  • 1 cup plain Greek yogurt
  • the zest and juice of 1/2 lemon
  • 4 cloves garlic (minced)
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp Himalayan salt
  • 2 tbsp fresh parsley (finely chopped)
  • 2 tbsp fresh mint (finely chopped)
  • 1 tbsp dried oregano or za'atar

Instruction

  • Peel the cucumbers and remove the seeds by halving them lengthwise and running a spoon down the middle to scoop out the seeds. Slice in half lengthwise again, then dice into ¼ inch cubes.
  • Place the chopped cucumber in a fine mesh sieve and sprinkle with salt. Top with a small plate and add some weight, such as a large can, over that plate. Leave that to drain for about 30 minutes.
  • In a mixing bowl, combine yogurt, lemon zest and juice, garlic, black pepper, salt, parsley, mint and oregano or za'atar and stir to combine.
  • Add the cucumber to the yogurt mixture and again, stir to combine.
  • Cover and refrigerate for about an hour before serving to allow the flavors to fully develop.