Ingredients
Scale
- 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
Supplies
- Metal Grater
- Large Mixing Bowl
- Cheese Cloth
Instructions
- Prep the cucumber. Grate on the thickest part of your grater. You can also use the coarse-chop setting on a food processor to accomplish this.
- Toss ½ teaspoon of salt onto the grated cucumber. This will draw out the extra moisture in the vegetable through osmosis, and make it easier to squeeze dry.
- 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. Stir to combine thoroughly.
- Cover the mixture and refrigerate for a few hours before serving. When you’re ready to serve, garnish with herbs and drizzle with extra virgin olive oil. We also like to include a Kalamata olive.
