Ingredients:

  • 2 large English cucumbers (approx. 700g)
  • 1 tsp fine sea salt
  • 1/2 small red onion (50g), paper-thinly sliced
  • 1/2 cup (120g) full-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh dill, chopped
  • 1 clove garlic, grated

Instructions:

  1. Slice cucumbers into 1/8-inch rounds or use the smash technique with the flat of a chef's knife to create irregular edges.
  2. Place cucumber slices in a colander set over a bowl. Toss thoroughly with 1 teaspoon of sea salt and let sit for 20 minutes to draw out excess moisture via osmosis.
  3. Rinse the cucumbers briefly under cold water to remove surface salt. Transfer to a clean kitchen towel, roll up, and gently squeeze to ensure they are dry to the touch.
  4. In a mixing bowl, whisk together the Greek yogurt, lemon juice, chopped dill, and grated garlic.
  5. Add the dried cucumbers and sliced red onion to the bowl. Toss until evenly coated and serve immediately.