- 2 cups, Plain Greek Yogurt
- 1-Tablespoon, Extra Virgin Olive Oil
- 1-teaspoon, granulated salt
- ¼-teaspoon, ground white pepper
- 1-teaspoon, white vinegar
- 5-cloves of garlic, minced.
- 1 English cucumber. Partially peeled and sliced.
- Dill, to garnish
- Metal Grater
- Large Mixing Bowl
- Cheese Cloth
- Cut the ends of the cucumber and grate the unpeeled cucumber on the thickest part of your grater. You can also use the coarse-chop setting on a food processor.
- Sprinkle ½ teaspoon of salt on the grated cucumber. This will draw out the extra moisture through osmosis and make it easier to get rid of excess moisture.
- Place the grated cucumber in a cheese cloth, sturdy napkin, or clean and porous pillowcase. Firmly squeeze out the water into your sink or a deep bowl. Set aside.
- In a large mixing bowl, combine the garlic, remaining salt, white vinegar, and olive oil. Then add the grated cucumber, yogurt, and ground white pepper. Gently stir until everything is combined.
- Cover the bowl with plastic wrap and refrigerate for a few hours before serving. When ready to serve, garnish with dill and drizzle some extra virgin olive oil. You can also garnish it with some Kalamata olives or lemon slices.