Ingredients:

  • 2 large English (Seedless) Cucumbers (Approx. 500g), Peeled or partially peeled
  • 1 teaspoon Kosher Salt (for drawing out moisture)
  • 1 cup Plain Greek Yogurt (Full-Fat Recommended, Approx. 240g)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • 1/4 cup Fresh Dill, finely chopped
  • 1 medium clove Garlic, minced or finely grated
  • 1 teaspoon White Wine Vinegar (Optional)
  • 1/4 teaspoon Black Pepper, freshly ground
  • Salt, to taste

Instructions:

  1. Prepare the Cucumbers: Slice or coarsely grate the cucumbers. Place them in a colander over a bowl. Toss generously with 1 teaspoon of Kosher salt.
  2. Drain: Allow the salted cucumbers to rest for at least 30 minutes (or up to an hour). The salt will draw out excess water.
  3. Squeeze Dry: Transfer the salted cucumbers to a clean tea towel or several layers of paper towels. Gather the edges and squeeze very firmly over the sink to remove as much liquid as possible. This step is crucial for preventing a watery salad.
  4. Prepare Yogurt Base: In a clean mixing bowl, combine the thick Greek yogurt, olive oil, lemon juice, minced garlic, chopped dill, white wine vinegar (if using), and black pepper. Whisk until smooth.
  5. Combine & Season: Add the dried cucumbers to the yogurt mixture. Gently fold them in until evenly coated.
  6. Final Adjustments: Taste the salad. Adjust salt and pepper as needed. Remember the cucumbers have already been salted, so season conservatively at this stage.
  7. Chill (Optional but Recommended): Cover and refrigerate for at least 15 minutes to allow the flavours to marry.
  8. Serve: Garnish with an extra drizzle of olive oil and a sprig of fresh dill before serving.