Ingredients
2
cups plain whole-milk yogurt (14 to 16 oz; preferably Greek)
1
(14- to 16-oz) seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, and cored
Directions
1.
If using a regular supermarket brand of yogurt (not Greek), drain in a paper-towel-lined sieve set over a bowl 1 hour. Discard liquid.
2.
While yogurt drains, cut cucumber into 1/2-inch cubes. Transfer to another sieve set over a bowl and toss with 1 teaspoon kosher salt, then drain 1 hour. Rinse cucumber and pat dry.
3.
Mince and mash garlic to a paste with remaining 1/2 teaspoon kosher salt using a large heavy knife. Stir together yogurt, cucumbers, garlic paste, and salt to taste in a bowl.
5.
Cucumbers in yogurt can be made 2 hours ahead and chilled, covered. Bring to room temperature before serving.
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