4 cups Greek yogurt
one small cucumber
1 garlic clove, minced
3 tablespoon of white wine vinegar
¼ bunch dill, finely chopped
salt, black pepper, olive oil
Shred the cucumber in thin slices and place it strainer with plenty of salt. Leave it for 10 minutes.
Rinse the cucumber under running water and let it drain well. Wipe the excess humidity with a kitchen paper.
Mix the yogurt, garlic, the cucumber and chopped fresh dill.
Add white wine vinegar, a little olive oil, salt and pepper. Pour into a serving dish, cover tightly, and refrigerate 1 hour before serving.