This traditional Greek appetizer is a delicious, fresh way to serve summer cucumbers.
- 4 cups plain yogurt
- 1 large cucumber peeled and shredded
- 5 cloves garlic minced
- 3 tablespoons distilled white vinegar
- ¼ cup extra virgin olive oil
- Salt to taste
Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
Drain as much excess liquid from the cucumber and garlic as possible.
In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.