It's very simple providing you can get good Greek yogurt like Fage (Fa yay). If you can only get regular stuff look for Strauss, Nancy's, Continental or some yogurt that is only milk and culture. Gelatin does not belong in the stuff. If you use the alternate yogurt put it in some cheese cloth and a strainer to drain some liquid out of it. It has to be thick. If you use Yoplait, leave this page now.
Put the yogurt in a mixing bowl and stir to loosen and smooth it.
Grate a peeled and seeded cucumber (english if available) on a very fine box grater.
Grab small handfuls of the cucumber and squeeze all the juice out of it. Press hard.
Add cucumber to the yogurt.
Why no voume on these ingredients? OK, 3 parts yogurt, 1 part cucumber.
Grate a garlic clove (skorda) or two on a microplane or crush and paste the same with some salt on a board and add to the mix.
If you didn't add salt already, do it now.
Glug some olive oil into the mixture. Two, three, tablespoons or more.
Grind some black pepper to taste
If you want, chop dome dill and add it also.
Mix well, and eat or chill for later. The flavor develops over a few hours in the refrigerator.
Plate, dress with some Cretan olive oil and sliced cucumbers and a few olives.
Enjoy with bread, fries or grilled meat or fish.
