Servings: 4 to 6
Prep time: 15 minutes

 1/2 large cucumber
1 ¾ cups full fat Greek yogurt
1 to 2 cloves of garlic minced
2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
¼ bunch dill finely chopped (optional)
Pinch salt
Pepper

Peel the cucumber and grate on the large holes of a four-sided grater. Transfer to a bowl and add a pinch of salt. Toss and set aside to release the liquid.

In another bowl combine the yogurt, garlic, vinegar and olive oil and mix very well.

Squeeze the cucumber with your hands to release the existing liquids and add it to the yogurt mixture. Add salt and pepper and taste. Add the dill if using, and mix again. Chill at least for one hour.

Serve chilled with pita bread and vegies (carrots, cucumber for dipping) and olives.