1 medium cucumber
1 tsp salt, plus more to taste
1 cup plain greek yogurt
1 clove garlic, finely minced
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
Freshly ground black pepper
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to coat evenly then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers. Pace cucumbers in fod processor and pulse to chop to desired size. Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill and season with salt and pepper to taste.
Store in refrigerator in an airtight container for up to three days.
To minimize time and dishes, just throw it all in a blender – it’s fantastically simple.