17 1/2-ounces Fage 0% or 2% plain Greek yogurt

2 English hothouse cucumbers (approximately 2 1/2 – 3 cups cubed), peeled, cut in half lengthwise, de-seeded, cut into 1/4-inch cubes

2 teaspoons fresh lemon juice, juice from approximately 1/2 lemon

1 tablespoon good quality extra virgin olive oil

5 garlic cloves, finely minced (approximately 1 tablespoon)

1/2 teaspoon kosher salt

Method:

1. In a medium size bowl, add yogurt, cucumber, lemon juice, olive oil, garlic, and salt.

2. Using a spatula, combine until evenly incorporated.

3. Cover and place in the refrigerator for 2 hours, or 24 hours for best results.

4. Remove from fridge, toss again to combine, adjust seasoning to taste and serve cold.

Kitchen Note: Best served with pita chips or used to adorn a falafel or lamb burger.