This based on an Ina Garen Recipe, in Barefoot Contessa, Parties. Compared with Ina’s version we cut a few long waits by insisting on greek yogurt and just yolo-ing it on the cukes.
32 oz Greek yogurt (e.g. Fage), about 4 cups
2 hothouse cucumbers
2 Tbls + 1 tsp kosher salt
8 oz sour cream, about 1 cup
2 Tbls champagne vinegar
Lemon juice from 2 lemons, about 1/4 cup
2 Tbsl olive oil
2 cloves garlic, minced
1 Tbsp fresh dill, minced
a pinch of black pepper
Grate the cucumbers and mix with 2 tablespoons salt. Let them drain in a colander while preparing other ingredients.
Mice garlic, juice lemons, and chop dill.
Mix everything together, except for the cucumbers. Squeeze as much water as you can out the cucumbers, the mix them in as well.
Serve immediately, or—better—allow to sit for an hour for flavors to blend.