• 2 large or 6 small cucumbers
  • 1 garlic clove or less. Some people like it with less garlic
  • 1 tablespoon chopped fresh dill (do not substitute dried)
  • 500 grams of full-fat Greek yogurt
  • 1 ½ tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • ¼ teaspoon sea salt
  • Fresh ground black pepper (optional)


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 sea salt, then let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain. – Mince garlic clove and chop the dill. – When the cucumber is ready, mix cucumber, garlic, dill, Greek yogurt, white wine vinegar, olive oil, salt, and a few grinds of black pepper. – Mix all the ingredients gently with a spoon, cover it and refrigerate it for at least 1 to 2 hours so the flavors mesh. – To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, vegetables, or meat. – Keeps up to 1 week in the refrigerator.

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