This is a basic Greek sauce used for gyro/pita sandwiches. It also tastes great on fish or for a salad dressing.
- Peel and cut cucumbers in half and de-seed (unless using long skinny English cucumbers which are fine with peel and don't have big seeds).
- Then shred and squeeze out excess water. Add salt and let sit for at least a half hour to keep getting the excess water out. Frequently squeeze and drain--or it will be runny.
- Then add sour cream/yogurt and a dash of garlic powder. I usually do about about 1 cucumber per cup (so 2 total). But more or less if fine. Add a dash or olive oil if desired.
- Optional to add dill at the end.