This recipe is from the post: That Thing About Spring!

Makes 1 1/2 cups

1 cup plain 2% Greek yogurt, I use Fage
1 tablespoon fresh lemon juice, plus more to taste
1 clove of garlic, minced
1/2 teaspoon of kosher salt
1/4 cup olive oil
1 small cucumber, peeled, split vertically and seeded
Freshly ground black pepper to taste
(Note: you can add a tiny pinch of dill to this if you like the extra flavor boost and the extra color…I usually don’t, but I had it both ways in Greece)

Combine the yogurt, lemon juice, garlic and salt. Stir in the olive oil until completely combined, then season to taste with black pepper. Grate the cucumber into the yogurt mixture and stir to combine. Refrigerate 2 hours. Serve alongside pork, veggies, roasted potatoes or as a dip with pita.