- Cucumber –
- salt –
- garlic clove –
- white vinegar
- extra virgin olive oil
- Greek yogurt
- white pepper –
- Partially peel and grate cucumber. Toss with 1/8 tsp salt. Place in strainer over deep bowl to drain for a few minutes. Once drained, place cucumber mixture in a cheese cloth or tea towel and squeeze out moisture. Place aside.
- In medium bowl combine minced garlic, remaining 1/8 tsp salt, white vinegar and olive oil. Mix to combine.
- Add reserved cucumber, yoghurt and white pepper to the garlic mixture. Combine thoroughly. Cover tightly and refrigerate for at least 2 hours.
- Stir before serving. Drizzle with a little olive oil if desired.
Serve with warm pita bread and fresh vegetables for dipping.
Store in fridge in a tight container, best if consumed within 2-4 days.
Try stirring in chopped fresh dill or fresh mint for a twist.
