Ingredients

The following ingredients have 6 Servings
  • 1 large seedless cucumber (hothouse/English unpeeled)
  • 1 teaspoon salt, divided
  • 11/2 cup Greek Yogurt (full fat or non fat)
  • 2 garlic cloves, minced or grated
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 - 2 tablespoon lemon juice, freshly squeezed
  • 2 teaspoons fresh dill, minced
  • Pinch of ground black pepper

Instruction

  • Grate the cucumber and toss with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.
  • Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.
  • You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.
  • Serve chilled or at room temperature.