Ingredients:

  • 1 English cucumber (approx. 12 oz/340g), peeled and grated
  • 1 teaspoon sea salt (plus more to taste)
  • 1 ½ cups (340g) plain Greek yogurt, full-fat for best results
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice (freshly squeezed, always!)
  • Pinch of freshly ground black pepper

Instructions:

  1. Grate the cucumber. Place the grated cucumber in a cheesecloth or sieve. Sprinkle with 1 teaspoon of salt. Squeeze out as much excess liquid as possible – keep squeezing! Discard the liquid.
  2. In a mixing bowl, combine the drained cucumber, Greek yogurt, minced garlic, chopped dill, chopped mint, olive oil, and lemon juice.
  3. Season with black pepper and additional salt, to taste.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.