- 1-1/2 Cups/12 oz. Greek Yogurt
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- Zest of 1 Lemon
- 2 Cloves Garlic (Minced or ran through a microplane)
- 2 Tablespoons fresh or dry Dill
- 1 Cucumber (Grate about half into a 1/2 cup, dice the rest.)
In a large mixing bowl, combine 1-1/2 cup of yogurt, oil, lemon juice, zest, garlic.
Grate roughly half of your cucumber, until you have a half cup of ‘shredded’ cucumber. Dice the remaining portion, toss with salt and set into a colander. This will allow any extra moisture to escape from the cucumber, and result in a ‘crunchier’ bite. (Let sit for about 5 minutes.)
Thoroughly rinsing the salt from the cucumber. Tossing in colander until mostly drained. Adding in the grated and diced cucumber into the yogurt mixture.
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