Ingredients
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1 cucumber
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250 g Greek yoghurt
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1 tsp lemon juice
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2 cloves of garlic (or just 1, depending on taste)
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2 tbsp extra virgin olive oil
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1 bunch of mint or dill
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salt to taste
Preparation
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Clean and finely chop the garlic. Wash the cucumber well, peel and finely chop it, salt it and put it in a colander to drain.
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In a bowl, mix the yoghurt, squeezed cucumber, chopped mint and garlic, lemon juice, plenty of organic olive oil and salt to taste.
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Let the sauce rest in the refrigerator and serve chilled; it will be perfect as an accompaniment for meat, fish and vegetables or simply with bread croutons.
