cups plain whole-milk Greek yogurt (14 to 16 ounces)
(14- to 16-ounce) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
teaspoons kosher salt
medium garlic cloves
Cut cucumber into 1/2-inch cubes. Transfer to a sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry. Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.