Cucumber and Yogurt Salad

• 4 small cucumbers or 1 large one
• Salt
• 2 cups plain whole-milk yogurt
• 2 garlic cloves, crushed (optional)
• 2 sprigs of finely chopped mint or dill, or 2 teaspoons dried, crushed mint

1. Peel and dice or grate the cucumbers, or cut them in half lengthwise, and then into half-moon slices.
2. Unless the salad is to be served immediately, sprinkle with salt and leave for 1/2 to 1 hour in a colander for the juices to drain.
3. Beat the yogurt in a serving bowl with the crushed garlic, if using, and the mint or dill, and fold in the cucumber.
4. Add a little salt, taking into account the saltiness of the cucumber if you have salted it, although most of the salt will have gone with the drained juices.

cucumbers, salt, milk, garlic, mint

Taken from www.epicurious.com/recipes/food/views/cucumber-and-yogurt-salad-373034 (may not work)