Ingredients:

  • 1 large English cucumber (approximately 300g)
  • 0.5 tsp sea salt
  • 2 cups full-fat Greek yogurt (450g)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp white wine vinegar
  • 3 cloves garlic, finely grated
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 pinch freshly cracked black pepper

Instructions:

  1. Grate the English cucumber using the large holes of a box grater. Place the shreds into a fine-mesh sieve set over a bowl and sprinkle with sea salt. Let it sit for at least 15 minutes, then use a cheesecloth or your hands to squeeze the cucumber forcefully until almost dry to the touch.
  2. While the cucumber drains, grate the garlic into a small bowl and stir in the lemon juice and white wine vinegar. Let this sit for 5 minutes to denature the garlic enzymes and mellow the flavor.
  3. In a large mixing bowl, whisk together the Greek yogurt and extra virgin olive oil until the mixture is glossy and emulsified.
  4. Fold the macerated garlic mixture and the squeezed cucumber shreds into the yogurt base.
  5. Gently stir in the fresh dill and mint. Season with black pepper. For best results, cover and refrigerate for 30 minutes before serving to allow flavors to fully meld.