One of my favorite breezy easy dishes to make. Great accompanying grilled meat or to eat like a dip. And now that my garden is producing cucumber by the boat-load, I can make it regularly.
This recipe makes about 4 cups.
First, peel and de-seed 2 medium large cucumbers
Chop into small chunks and put into a strainer. Lightly salt and let sit for 20-30 minutes to drain off some of the excess water.
The chopped cucumber
1-2 large cloves minced garlic
2 tbsp olive oil
2 tbsp finely chopped dill (or dried)
2 tbsp finely chopped mint
2 1/2 cups unsweetened greek yogurt
1-2 tbsp lemon juice
salt to taste
Let chill for at least an hour before serving.