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INGREDIENTS
- 300 g cucumber
- 200 g plain Greek yogurt
- 1 peeled garlic clove
- 1 tablespoon chopped dill
- 1 tablespoon lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
PREPARATION
- 1Cut the peeled garlic clove in half lengthwise, remove and discard the germ from the center, then finely chop the garlic.
- 2Cut off both ends of the cucumber and slice it in half lengthwise. Scoop out the seeds with a spoon and coarsely grate the cucumber. Place the grated cucumber in a colander, and set the colander over a bowl. Salt the cucumber, mix it, and let it sit for 10 minutes. During this time, water will drain from the cucumber.
- 3Squeeze out the remaining water from the cucumber, then mix it in a bowl with yogurt, garlic, dill, lemon juice, and olive oil. Refrigerate for 2 hours to chill. Stir before serving.
