4 large cucumbers

1 tablespoon sea salt

1½ cups Greek yogurt

2 teaspoons chopped garlic

Juice from 1½ lemons

1½ tablespoons chopped fresh dill

1½ tablespoons chopped fresh mint
¼ cup extra-virgin olive oil

Pinch of cayenne pepper

Peel, seed, and shred the cucumbers, then add the salt. Set aside in a colander for about 20 minutes.

In a large bowl, mix all the other ingredients until smooth.

Wrap the shredded cucumber in cheesecloth and squeeze out as much excess liquid as possible.

Add the cucumber to the other ingredients and mix  thoroughly. Check for salt, cayenne, and lemon juice and adjust the seasoning as needed.

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