Published in acouplecooks.com on June 2014
- 10 ounces cucumber (1 medium cucumber or ¾ large cucumber)
- 1 garlic clove
- 1 tablespoon chopped fresh dill (do not substitute dried)
- 18 ounces full-fat Greek yogurt
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- Fresh ground black pepper
- Peel the cucumber, cut it in half, then scoop out the seeds with a spoon. Grate the cucumber using a box grater, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with kosher salt, then let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.
- Mince 1 clove garlic and chop 1 tablespoon fresh dill.
- When the cucumber is ready, mix cucumber, garlic, dill, 18 ounces Greek yogurt, 1 ½ tablespoons white wine vinegar, 1 tablespoon olive oil, ¼ teaspoon kosher salt, and a few grinds of fresh ground black pepper. Refrigerate for at least 1 to 2 hours so the flavors can marry. Keeps up to 1 week in the refrigerator.
- To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.