Ingredients:

  • medium English cucumber, grated
  • ½ cups full-fat Greek yogurt, strained
  • cloves fresh garlic, finely minced or pressed
  • Tablespoons fresh dill, finely chopped
  • Tablespoon fresh lemon juice
  • teaspoon Extra Virgin Olive Oil
  • ½ teaspoon coarse or Kosher salt (for draining)
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Grate the cucumber directly onto a clean tea towel or into a fine-mesh sieve lined with cheesecloth. Sprinkle liberally with ½ teaspoon of salt.
  2. Allow the salted cucumber to sit for 15 minutes. Gather the towel/cheesecloth and twist tightly over the sink to squeeze out as much excess liquid as possible.
  3. In a medium bowl, combine the thoroughly drained cucumber, Greek yogurt, minced garlic, chopped dill, and lemon juice.
  4. Stir well to thoroughly combine all ingredients. Taste immediately and add pepper and adjust salt if necessary.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld beautifully.
  6. Just before serving, drizzle the top lightly with high-quality olive oil. Serve cold.