Remove as much moisture from the cucumber as possible by straining or better yet, wringing the moisture out in a clean towel.

In a small mixing bowl, combine cucumbers and garlic. (Don’t add any cucumber juices to the bowl.)  Add salt to taste. Mix in yogurt – best when refrigerated for an hour. Transfer to serving bowl. Garnish with mint or dill and drizzle olive oil on top.

Refrigerate if time allows, for one hour before serving.

Store in the fridge for three to four days. Discard if any sour notes are detected.

Notes:

Vary with parsley, lemon or a dash of red wine vinegar.

If you don’t have Greek yogurt, strain plain yogurt in a cloth or paper towel-lined strainer eight hours or overnight.