Back to 4 servings 1 large English cucumber, or 3 to 4 Persian cucumbers; peeled if waxed 0.5 teaspoon salt, plus a pinch for the cucumber 2 cups plain whole-milk yogurt, Greek yogurt gives a thicker result 2 tablespoons fresh mint, finely chopped, or 1 to 2 teaspoons dried mint crushed between your palms 1 clove garlic, finely minced or grated; use 2 if you like it strong 1 tablespoon lemon juice 1 teaspoon olive oil, for drizzling, optional
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1 Step 1: Halve the cucumber lengthwise, scoop out the seeds, and dice into pieces about 1/4 inch (6 mm). Peel first if the skin is waxed or bitter.2 Step 2: Toss the diced cucumber with a pinch of salt and let it rest for 5 to 10 minutes.3 Step 3: Squeeze the cucumber firmly in a clean towel or paper towels to remove as much liquid as possible.4 Step 4: Finely chop the mint and mince or grate the garlic while the cucumber rests.5 Step 5: In a medium bowl, stir together the yogurt, squeezed cucumber, mint, garlic, lemon juice and salt until well combined.6 Step 6: Taste and adjust the salt, lemon or garlic, adding a little at a time.7 Step 7: Cover and refrigerate for at least 15 minutes so the flavors blend.8 Step 8: Stir before serving, and drizzle with olive oil and a little extra chopped mint or dill if you like.getsaucepan.com/r/d171a621-3acc-5b4c-bb92-dd64e89013a5
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