THE ILLUSTRATED KITCHEN BIBLE
red wine vinegar
3 garlic cloves, crushed, or more to taste
1 cucumber, peeled and coarsely grated
2 tbsp chopped dill or mint
1 1/2 cups of Greek yogurt
2 tbsp of extra virgin olive oil
Assorted chopped vegetables for dipping such as: carrots, celery, peppers and tomtoes
1. Put the cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes.
2. Rinse the cucumber well to remove the excess salt. A handful at a time, squeeze out the excess liquid, putting the cucumber in a bowl.
3. Add the yogurt and stir. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and chill until needed.