Ingredients

The following ingredients have 8 Servings
  • 1 medium (10-ounce or so seedless cucumber, peeled if the skin is thick)
  • Kosher salt
  • 1 cup plain Greek yogurt (preferably whole)
  • 2 teaspoons lemon juice
  • 1 teaspoon olive oil
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon chopped fresh mint
  • ½ teaspoon finely minced garlic
  • Freshly ground black pepper (to taste)

Instruction

  • Slice the cucumber half lengthwise, and scrape out the seeds with a teaspoon.  Grate the cucumber using the large holes on a box grater, or the grating blade in a food processor.   Toss the cucumber with 1/2 teaspoon kosher salt and place in a strainer over a bowl, or in the sink. Let rest for 10 to 30 minutes.
  • Use your hands to squeeze the cucumbers to press out any extra liquid, then place in a medium bowl.  Add the yogurt, lemon juice, olive oil, 2 teaspoons oregano, mint and ½ teaspoon garlic. Stir well, and add pepper and any additional salt as needed (remember the cucumbers were salted at the beginning).