Cucumber and Yogurt Salad

1. 1

   Peel and dice or grate the cucumbers, or cut them in half lengthwise, and then into half-moon slices.

2. 2

   Unless the salad is to be served immediately, sprinkle with salt and leave for 1/2 to 1 hour in a colander for the juices to drain.

3. 3

   Beat the yogurt in a serving bowl with the crushed garlic, if using, and the mint or dill, and fold in the cucumber.

4. 4

   Add a little salt, taking into account the saltiness of the cucumber if you have salted it, although most of the salt will have gone with the drained juices.

* Per serving · 4 servings · Values may vary.