- 250 gr strained yogurt
- 1 cucumber
- 1 garlic clove
- 2 tablespoons extra olive oil salt, pepper and dill.
Peel the cucumber and grate with a grater. Use your hands to drain the grated cucumber. Peel and mince the garlic clove. Mix all the ingredients into a bowl and refrigerate for at least 3 hours (preferably 24 hours). Serve cold (optionally with olives and fresh dill on the top). Enjoy.