Ingredients
- 1 large cucumber
- 1 teaspoon sea salt
- 14 ounces Greek style yogurt
- 2 garlic cloves, finely minced
- 1 tablespoon chopped fresh dill (or fresh mint)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- Pinch of fresh ground white pepper
Directions
-
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.