Recipe by The City Gardener’s Cookbook
5 cups coarsely chopped cucumbers
1/2 teaspoon salt
2 cups yogurt
3 cloves garlic, minced
2 Tablespoons fresh lemon juice
1 Tablespoon minced fresh dill
2 Tablespoons extra virgin olive oil
2 Tablespoons minced fresh mint
10 large butter lettuce leaves, rinsed and chilled
salt to taste
freshly ground pepper to taste
1. In a colander, sprinkle the cucumbers with the 1/2 teaspoon salt, toss to coat and set aside to drain for 15 minutes.
2. Place the cucumbers in a large bowl and add the yogurt, garlic, lemon juice, and dill. Toss gently, cover, and chill at least 3 hours.
3. Add the olive oil and half of the mint leaves.
4. Serve on a bed of lettuce sprinkled with the remaining mint, salt, and pepper.
Serves 4 to 6.