- 1 large cucumber peeled
- 1 Tablespoon sea salt
- 1-1/4 cups Greek yogurt
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 3 cloves garlic minced
- 1/4 cup fresh mint leaves roughly chopped
- salt and pepper
Finely chop of shred the cucumber (depending on your preference), sprinkle with salt and set aside in a colander for about an hour for it to drain.
Combine the yogurt, olive oil, lemon juice, and garlic in a large bowl and stir. Cover and refrigerate.
Just before serving, stir the yogurt mixture again until very smooth. Add the mint leaves. Remove any excess water out of the cucumbers by putting inside a square of cheesecloth and squeezing gently. Season with salt and pepper to taste.