Tzatziki (cucumber dip)

Crop Cucumber

 

3 cups quatered and thinly sliced cucumbers (peeled and seeded if desired)
1/2 tsp salt, or more as needed
1 cup Greek yogourt or sour cream
1 garlic clove, minced (or 1 garlic scape)
freshly ground black pepper

Combine the cucumbers and the salt in a colander and toss to mix. Let drain for 20-30 minutes. Transfer the cucumbers to a clean kitchen towel and pat dry.
Combine the cucumbers, yogourt, and garlic in a large bowl. Season generously with the pepper and more salt, if desired.
Set aside at room temperature to allow the flavours to develop for at least 30 minutes before serving.
Perfect dish to accompany grilled foods such as eggplant, peppers and zucchini