1 cup whole milk Greek yogurt
1 medium cucumber, peeled, seeded and grated
1 tbsp white wine vinegar
1 large clove garlic, minced
1 tbsp extra virgin olive oil
1 tbsp finely chopped mint leaves
Salt and freshly ground black pepper to taste
Peel, seed and grate the cucumber. Put the grated cucumber in a cheese cloth or tea towel and squeeze out all liquid.
Combine cucumber and the rest of the ingredients in a bowl and mix well.
Season the mixture with salt and black pepper.
Chill in the refrigerator for a couple of hours.
Serve with pita bread or vegetable crudités.