Makes 3 cups.



Peel the cucumber, slice it lengthwise, and scrape out the seeds.  Grate it into a fine mesh sieve lined with cheesecloth and set over bowl.

Add the sea salt, toss well, and let drain at room temperature for at least 1 hour, or overnight in the fridge.  Squeeze the cucumber really well to get out as much water as possible.

Mince the garlic, then use a mortar and pestle to mash it to a fine paste.  Chop the dill and mint and mix them with the garlic, gently mashing them together.

Scoop this mixture into a mixing bowl.  Add the drained cucumber and olive oil and mix to combine.  Stir in the yogurt, white balsamic, and lemon juice.  Season to taste with salt.  Garnish with a sprig of dill before serving.  This will keep for 2 days in the fridge in an airtight container.

By: Emily Lycopolus. Recipe is from the Olive Oil & Vinegar Lovers Cookbook.