I don’t follow much of a recipe because I don’t typically measure with this one. It is pretty easy to do to your personal taste, just add small amounts of ingredients, you can always add more if needed. I try not to make too much to avoid leftovers since the cucumbers release so much water with time.
Cucumber
Pinch of Salt
Pinch of Black Pepper
Dash of a mild Vinegar
Dash of EVOO
1 Garlic Clove
Onion (to taste, amount is optional)
1 T Greek Yogurt or Sour Cream
Fresh Dill (to taste)
Cut the Cucumbers into chunks or thinly slice. I do it both ways depending on how I am feeling. Sometimes I take half the skin off by using a peeler and taking a thin stripe, turn a little take another thin stripe, turn a little etc. Sprinkle with a little Salt and Pepper, add a dash of a mild Vinegar (not Balsamic), a little Extra Virgin Olive Oil, a tiny clove of garlic finely minced and or a bit of thinly sliced onion. With the onion and garlic only use a small amount because you can quickly overpower the flavor. Add a good spoonful of Greek Yogurt or Sour Cream, and some chopped fresh Dill if you have it. I have made this often without the benefit of fresh dill. Mix well, taste and adjust.