1 Hot House* long English cucumber
1/2 teaspoon kosher salt
1 cup plain yogurt, Greek or Balkan style
1 fresh garlic clove, minced
1 1/2 tablespoons chopped fresh dill
Juice of 1 lemon
Freshly ground black pepper to taste
1/4 cup kalamata olives, sliced
1. Wash and cut cucumber lengthwise, leaving the skin on. Grate into a strainer and let sit until the extra moisture drips off. Place cucumber in a bowl and stir in salt.
2. Add yogurt, garlic, dill, lemon juice and black pepper to the bowl. Mix well.