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.