Greek Cucumber Salad

This is a traditional Mediterranean Cucumber Salad.  In Greece it is called Tzatsiki made with garlic and a thick natural Greek yogurt that you can find in some supermarkets. Any regular yogurt can be substituted if you drain it overnight in a colander lined with cheesecloth to obtain the right consistency. In Lebanon, they use Laban, a thick cultured Lebanese yogurt that is very good. Lebanese cooks often add a little lemon juice just before serving and a bit of fresh chopped parsley.

Ingredients:

2 tablespoons good Extra Virgin Olive Oil
2 teaspoons apple cider vinegar
2 cloves garlic, peeled and crushed
2 cups Greek yogurt or Laban
1 large cucumber, peeled and coarsely grated
1 tablespoon fresh mint finely chopped
2 tablespoons freshly squeezed lemon
1/4 cup roughly chopped parsley
Sea salt and freshly ground black Malabar pepper to taste

Directions:

Greek yogurt is thick and delicious. If you cannot find Greek yogurt, any yogurt from the supermarket can be drained overnight using a colander lined with cheesecloth.  A coffee filter in a sieve works just as well.  This will result in yogurt of the proper consistency.  Mix the olive oil, apple cider vinegar and garlic in a small bowl. Add the yogurt and mix thoroughly. Drain the cucumbers and add to the yogurt with the mint, sea salt and pepper and mix again. Leave the mixture chill for 1-2 hours in the refrigerator. Serve lightly chilled and sprinkle with lemon juice and freshly chopped parsley just before serving as an accompaniment to any roast meat or roast chicken.