INGREDIENTS:

FOR THE CUCUMBERS

• 1 pound of cucumbers, ends trimmed, quartered lengthwise, seeded

FOR THE YOGURT

• 1 quart of Greek yogurt, strained in cheesecloth for 24 hours
  

PULLING IT ALL TOGETHER

• 1 bunch of fresh dill
• 1/4 cup EVOO
• 1/4 cup red wine vinegar

LET’S GET COOKING:

1. Strain your Greek yogurt for 24 hours in the refrigerator.
2. Wash, end, and quarter your cucumbers lengthwise, then seed with a small spoon.
3. Determine your texture.  We’re big fans of decent-sized chunks of cucumber.  Cut them how you want them.  
4. Salt your cucumber pieces and mix well. Then, put them into a colander and drain for at least 30 minutes up to 4 hours in the refrigerator.  The longer the better.
5. In a large bowl, combine the strained yogurt, salted and drained cucumbers, dill, EVOO, and red wine vinegar and mix well.
6. Serve immediately or refrigerate for depth and flavor development.