Makes 2 1/2 cups
2 cucumbers, peeled, seeded, and grated on large holes of grater
2 cups plain, full fat Greek yogurt (high quality, without gums and thickeners)
1 clove very fresh garlic, minced
1 teaspoon course sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice plus zest
2 teaspoons extra virgin olive oil
1 tablespoon Fresh mint leaves
1 tablespoon Fresh dill
Drain yogurt for 1 hour in a cheesecloth-lined strainer to remove some of its water.
In a bowl, combine the yogurt, garlic, and 1/2 teaspoon salt.
In a small bowl sprinkle the remaining 1/2 teaspoon salt over the cucumber. Place salted cucumber in a colander lined with cheesecloth and place colander in the sink or over a bowl. Allow to sit for 30 minutes while the salt extracts the excess water from the cucumber and the water drains. Squeeze the liquid out of the ucumbers.
Add drained cucumber to yogurt, along with the garlic, lemon juice, mint, dill and pepper…mix well. Cover and refrigerate until chilled, about 1 hour.
Serve chilled with pita or naan bread.