This recipe comes from my Lebanese Grandmother. She would serve this with her shish kabob and homemade rice pilaf or with her "mezza" (appetizers), such as hummus, pita bread, tabouleh, grape leaves, olives, etc.

This recipe can be made with regular organic yogurt or I actually prefer goat yogurt.

Serves 6

• 1 European cucumber or 3 Persian cucumbers, finely chopped
• sea salt to taste
• 2 cups plain yogurt
• 2-3 garlic cloves, minced
• 2 tablespoons chopped fresh mint (more to taste)

1. Toss the cucumber with sea salt.
2. Stir in remaining ingredients.