Instructions

• If your yogurt is not already drained, line a colander with cheesecloth, set it over a bowl, add the yogurt, cover, and refrigerate overnight to drain. Use 2 cups of the drained yogurt in the recipe.
• Seed a cucumber and coarsely grate it. Measure out 1 cup of the grated, seedless cucumber.
• Sprinkle the measured grated cucumber with a little salt (salt is listed “to taste”), let it sit for 10–30 minutes to draw out moisture, then drain it. Squeeze the grated cucumber in a cheesecloth, clean dish towel, or between paper towels to remove as much liquid as possible, then transfer the drained cucumber to a mixing bowl.
• Split 2–3 garlic cloves, remove the green germ, and mince the garlic finely.
• Mince fresh dill and fresh mint to yield 2 tablespoons of each.
• Add the drained 2 cups yogurt to the bowl with the drained cucumber. Stir in 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, the minced garlic, 2 tablespoons minced dill, and 2 tablespoons minced mint. Season with salt and pepper to taste and mix until well combined.
• Taste and adjust seasoning if needed. Chill at least 30 minutes to let the flavors meld, then serve cold.