A recipe from the Sneaky Kitchen
1 large cucumber, coarsely
1 tablespoon olive oil
1 teaspoon vinegar
1 clove garlic, peeled and crushed
1-1/3 cups plain unflavored yogurt
pinch of dried mint
salt and black pepper to taste
black olives (optional)
Shred or coarsely grate the cucumber.
Mix the olive oil, vinegar and garlic in a small bowl. Add the
yogurt, mixing well. Drain the grated cucumber and add to the yogurt; add the mint,
salt and pepper and mix again. Refrigerate for one to two hours . Serve chilled,
garnished with a few black olives if you wish.