Ingredients

• ½ cucumber
• 1 tablespoon olive oil
• 1 tablespoon fresh mint, finely chopped
• 2 garlic cloves
• 240 ml Greek yogurt
• Salt and black pepper

Directions

• Rinse the cucumber and chop finely. You can also grate it with the coarse side of a grater.
• Don’t peel the cucumber; the skin adds color and texture to the sauce.
• Put cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.
• Press or finely chop the garlic and place in a bowl. Add cucumber, oil and fresh mint (optional).
• stir in the yogurt and add black pepper and salt to taste.
• Let the sauce sit in the refrigerator for at least 10 minutes for the flavors to develop. It will keep for at about 3 days in the fridge.