Ingredients
4 cups plain yogurt1 medium cucumber, peeled, seeded and grated1/2 teaspoon salt1/4 cup olive oil1/4 cup white vinegar2 garlic cloves, minced
Preparation
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.
Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.
In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.
