This recipe comes from owner Anne’s Mom. It is so tangy and delicious, it is perfect to dollop alongside spicy meats, to accompany warm pita or crusty bread, to spread on a sandwich or Panini, or as a dip for raw or roasted vegetables.
1 large seedless cucumber, unpeeled
2 cups plain full-fat Greek yogurt
2 large garlic cloves, finely minced or crushed
3 tablespoons Olive Scene Extra Virgin Olive Oil (Yia Yia uses Koroneiki when in season)
1 tablespoon Olive Scene White Balsamic Vinegar
1 tablespoon fresh lemon juice
½ teaspoon salt
1 tablespoon minced fresh dill
Grate the cucumber and put it in fine mesh sieve sitting over a bowl.
Sprinkle with a little sea salt and toss gently.
Place it in the fridge for a couple of hours or overnight. (after about an hour, if you are in a hurry, you can squeeze out all the liquid with your hands.)
The cucumber needs to be dry. When most of the liquid has drained from the grated cucumber, spread it out over a tea towel and pat dry.
Combine the yogurt, garlic, oil, vinegar, lemon and salt in a large bowl.
Cover and refrigerate overnight (the garlic will soften its bite as it sits, so if serving the same day, only use 1 clove of garlic)
Add the grated cucumber and fresh dill to the yogurt mixture and stir to combine.
Allow to sit 15 minutes up to a couple of hours.
Serve chilled. Store leftovers covered in the refrigerator 4-5 days.