Preparation Time: 5 to 10 minutes
Chilling Time: 30 minutes to overnight
1/2 Persian cucumber – peeled, seeds removed, grated and squeezed water out (about 1/4 cup worth)
1 big clove garlic – pressed or finely chopped
1/2 tablespoon olive oil
1/2 tablespoon rice vinegar or red wine vinegar
1 cup Greek-style yogurt
Salt to taste
- In a bowl combine cucumber, garlic, olive oil & vinegar and stir well.
- Add yogurt, salt to taste and mix everything well. Chill in fridge for at least 30 minutes to overnight if possible and serve chilled.