Ingredients:

  • 1 large English cucumber (approx. 300g)
  • 0.5 tsp fine sea salt
  • 2 cups full-fat plain Greek yogurt (450g)
  • 3 cloves fresh garlic, finely grated
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, finely chopped
  • 1 tsp fresh mint, finely chopped (optional)
  • 1 pinch black pepper

Instructions:

  1. Grate the cucumber. Use the large holes of your box grater for the 300g English cucumber.
  2. Salt the shreds. Toss the cucumber with 0.5 tsp sea salt in a small bowl. Let it sit for 5 minutes until the moisture begins to pool at the bottom.
  3. Wring it out. Transfer the cucumber to a clean towel and squeeze with maximal force. Wait until no more juice drips out to ensure a thick sauce.
  4. Macerate the garlic. Grate 3 cloves of garlic into a small bowl with 1 tbsp lemon juice and 1 tbsp olive oil. Let it sit for 3 minutes to soften the sharp bite.
  5. Combine the base. Place the 450g of Greek yogurt in a medium glass bowl and add the strained cucumber and the garlic oil mixture.
  6. Add the herbs. Fold in 2 tbsp of chopped fresh dill and 1 tsp of chopped mint.
  7. Season the mix. Add a pinch of black pepper and stir until the olive oil is fully incorporated. Look for a glossy, uniform sheen on the surface.
  8. Rest and chill.