Ingredients :
- 1 cup plain Greek yogurt
- 1 medium cucumber
- Salt and freshly ground black pepper
- 1 tablespoon lemon juice
- 2 teaspoons fresh dill
- 1 teaspoon garlic minced
- 1 teaspoon white wine vinegar
- olive oil
Directions :
- Shred the cucumber or chop in food processor. Toss with ½ teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
- In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Drizzle lightly with olive oil. Refrigerate for at least 30 minutes, up to 4 days for flavors to meld.
