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Preparation
Step 1
Grate the cucumber using a box grater or food processor. Transfer it to a colander, sprinkle with sea salt, and leave to drain for 5-10 minutes.
Step 2
Place the drained cucumber into a cheesecloth and squeeze out as much liquid as possible. Set aside.
Step 3
In a large bowl, mix the yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper.
Step 4
Add the cucumber and toss to coat.
Step 5
Cover and refrigerate for at least 30 minutes, or preferably overnight.
Step 6
Serve and enjoy!
©insanelygood
Ingredients
1 large cucumber, finely grated
2 cups thick Greek yogurt
3 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh lemon juice
Salt and ground white pepper, to taste
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