The most famous Greek summer dip.
Cool, velvety with an intense taste that charms all those who try it.
Served with bread, pita or bread rusks is the perfect start for your lunch.
1 large cucumber 500 gr. Greek Yogurt 2-4 cloves garlic, grated
2 tbsp. vinegar olive oil salt freshly ground pepper
Peel the cucumber, cut it in half lengthwise, take out the seeds and grate it on the thick side of the grater.
Salt it and put it on a small strainer for about 10-15 minutes. Press it lightly to let the liquids go.
Put in a bowl the yogurt, the cucumber, the grated garlic, the vinegar, 3-4 tbsp. olive oil, a little salt and freshly ground pepper. Mix well to combine the ingredients and incorporate the olive oil. Try and adjust the salt and pepper.
Keep in the fridge and serve as an appetizer garnishing with the trademark black olive or a parsley leaf in the middle of the plate.