Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
2
In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
3
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
4
Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
Ingredients
1English cucumber, partially peeled (striped)
1tspkosher salt
4garlic cloves, peeled, finely grated or minced
1tspwhite vinegar
1tbspextra virgin olive oil
2cupsplain greek yogurt
handful of chopped fresh dill
¼tspground white pepper
Directions
1
Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
2
In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
3
Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
4
Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
