Ingredients

• 1 medium English cucumber (or ~1 lb baby cucumbers), peeled, seeded, grated or finely diced
• ½–1 tsp kosher salt (for draining)
• 2 cups Greek yogurt (strained, full-fat preferred)
• 3–4 cloves garlic, minced or grated
• 2 Tbsp fresh dill, minced (or to taste)
• 2 Tbsp fresh lemon juice
• 2 Tbsp extra-virgin olive oil
• Kosher salt & black pepper to taste

Method

1. Grate or dice cucumber, toss with salt, and drain in a strainer or on paper towels 20–30 minutes. Pat dry thoroughly.
2. In a bowl, combine drained cucumber with yogurt, garlic, dill, lemon juice, and olive oil.
3. Mix well, season with salt and pepper. Taste and adjust garlic, dill, or lemon.
4. Chill 30+ minutes for best flavor.

Finish + Service

• Serve chilled with pita, grilled chicken/lamb, souvlaki, or as a vegetable dip.
• Excellent on gyros or as a spread.

Storage / Notes

• Refrigerate up to 3–4 days. Stir before serving; liquid may separate.
• For production batches, scale by weight. Drain cucumber well to keep thick.
• UC production draft adapted from Tier-1 source for kitchen use.