6 oz container nonfat Greek yogurt
small skin on Persian cucumbers (or hothouse, spit in half seeds removed)
teaspoon minced garlic (or more if you like things garlicky!)
juice of 1 small lemon
teaspoon olive oil
kosher salt & fresh ground pepper
Grate the cucumber and toss it with a pinch of salt. Place it in a sieve and push down on it gently to drain. Let drain while you prepare the rest of the ingredients. In a small bowl mix together the yogurt, garlic, lemon, olive oil and salt and pepper to taste. Pat the cucumbers dry with a paper towel and mix them in. Serve immediately, or let sit in the fridge overnight to let flavors continue to combine.