Greek Salad Dip

Bahan-bahan

1 cucumber

24 oz. greek yogurt (preferably full fat)

1/4 cup extra virgin olive oil, plus more for drizzling

3 garlic cloves, grated

1 lemon, zested and juiced

Handful of fresh mint leaves, chopped, plus more for garnish

8 oz. feta cheese

1 shallot, minced

Handful of kalamata olives, chopped

1/2 pint cherry tomatoes, quartered

Salt and pepper, to taste

Use a box grater to grate the cucumber into a clean kitchen towel; squeeze the water out and discard water (or use for a cocktail.) Add cucumber to a large bowl with yogurt, olive oil, garlic, lemon zest and juice, mint and feta. Whip or stir vigorously until fluffy. Stir in shallot, olives and tomatoes and season to taste with salt and pepper. For best results, chill at least one hour before serving.