Ingredients:

  • 16 oz (450g) full-fat Greek yogurt (strained)
  • 1 medium (300g) English cucumber (seedless)
  • 1/2 tsp (3g) sea salt
  • 3 cloves (15g) garlic, finely minced
  • 1 tbsp (15ml) freshly squeezed lemon juice
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 tbsp (8g) fresh dill, finely chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Grate the cucumber using the coarse side of the box grater. Place the shreds in a fine-mesh sieve and sprinkle with 1/2 tsp (3g) of salt. Let it sit for 10 minutes.
  2. Wrap the cucumber in cheesecloth or a clean paper towel and squeeze firmly over the sink until no more liquid escapes.
  3. In a medium mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, and minced garlic until the mixture is smooth and the olive oil is fully incorporated.
  4. Fold in the squeezed cucumber shreds and the finely chopped dill. Season with salt and black pepper.
  5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to infuse.