Makes 3 cups.
- 1 English cucumber
- 2 tsp sea salt
- 2 garlic cloves
- 1/4 cup fresh dill
- 1 Tbsp roughly chopped mint leaves
- 2 Tbsp fruity, creamy extra virgin olive oil
- 1 1/2 cups Greek-style yogurt
- 2 Tbsp Lemongrass Mint white balsamic vinegar
- 2 Tbsp lemon juice
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.