Tzatziki

• 1 European cucumber or 3 Persian cucumbers, finely chopped or grated
• Salt
• 2 cups drained yogurt
• 2 to 3 garlic cloves, cut in half, green shoots removed, and mashed to a paste in a mortar and pestle with 1/4 teaspoon salt
• 2 tablespoons chopped fresh mint (more to taste)
• Freshly ground pepper
• 2 tablespoons extra virgin olive oil (optional)

1. Toss the cucumber with a generous amount of salt and leave in a colander in the sink to wilt for 15 to 30 minutes.
2. Rinse and drain on paper towels.
3. Beat together the yogurt, garlic, mint, salt and pepper to taste, and olive oil.
4. Stir in the cucumbers.
5. Adjust seasonings and serve.

cucumber, salt, drained yogurt, garlic, fresh mint, freshly ground pepper, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1016438 (may not work)