Cucumber salad with yoghurt

Another refreshing and light salad which can accompany your Easter table but you can enjoy it at any time of the year. A very good idea for your upcoming BBQ sessions to go nicely with any kind of meat or fish on the coals

Ingredients (for 4-6 people):
2 medium cucumbers
250gr. strained Greek yoghurt
1 medium red onion, peeled and finely chopped
2 tbsp olive oil
1 tbsp of plain vinegar
1-2 fresh mint, finely chopped
salt
pepper
 
Method:
Wash the cucumbers well and peel them but not completely, just leave a bit of skin here and there.
Cut the cucumbers in medium pieces and add them in a salad bowl.
Add in there the chopped onion, the pepper, the mint and mix with the cucumber.
In a bowl put together the yoghurt, the olive oil, some salt and the vinegar and whisk well to have a  smooth and thick-ish sauce.
Spread the sauce on top of the cucumbers and let the salad stand in the fridge for about 30 minutes before you serve it.
 
Note: When we use yoghurt for cooking (tzatziki for example) it has to be quite thick. In Greece we have the type we call "strained", meaning not any excess liquid left in it. Abroad you can't really find it but it is easy to do it yourselves. Buy your normal Greek yoghurt from the Super Market. Empty it into a piece of muslin cloth, put it in a colander and then into a big bowl and leave it in the fridge overnight. Next day you'll have a nice thick yoghurt