Ingredients:

  • 1 medium English or Hothouse Cucumber (approx. 6 oz)
  • 1 teaspoon Kosher Salt (for draining)
  • 1 cup Full-Fat Greek Yogurt
  • 2 tablespoons Fresh Dill, finely chopped
  • 1 tablespoon Fresh Mint, finely chopped
  • 1 large clove Garlic Clove, minced or grated
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Trim the ends off the cucumber. Using a box grater (medium hole setting), grate the cucumber flesh. Do not peel it—the skin adds structure and colour.
  2. Place the grated cucumber into the fine-mesh sieve set over a mixing bowl. Toss the cucumber with 1 teaspoon of Kosher Salt.
  3. Let the salted cucumber sit for 15 minutes. After 15 minutes, gather the cucumber in a clean kitchen towel or cheesecloth and wring it out very firmly over the sink. You should remove at least ⅓ cup (80 ml) of liquid.
  4. Discard the liquid that has collected in the bowl.
  5. In the large mixing bowl, whisk together the Greek yogurt, Extra Virgin Olive Oil, and fresh Lemon Juice until smooth.
  6. Stir in the finely minced garlic, chopped fresh dill, and chopped mint.
  7. Gently fold the thoroughly drained cucumber into the yogurt mixture.
  8. Season the dressing generously with Fine Sea Salt and Black Pepper. Taste, and adjust the lemon juice or seasoning as needed. If you prefer a thinner consistency, add a small splash (1 teaspoon) of cold water or milk, mixing until the desired consistency is achieved.
  9. Transfer the dressing to an airtight container and refrigerate for a minimum of 30 minutes. This chilling time allows the flavours to marry fully.
  10. Just before serving, give the dressing one final stir. If it has thickened too much in the fridge, whisk in another tiny splash of olive oil or water.