½ cucumber, peeled and finely shredded
½ teaspoon salt
¼ cup olive oil
1 cup Greek yogurt
2 lemons, zested and juiced
2 cloves garlic, minced
½ teaspoon ground cumin
¼ cup chopped flat-leaf parsley
2 tablespoons chopped fresh mint leaves (optional)
salt and pepper to taste
Place cucumber into a strainer and add salt. Allow to sit at room temperature over a bowl for about 15-20 minutes to remove as much liquid from the cucumber as possible. Press the cucumber with the back of a spoon to press out any additional liquids.
Add cucumber, yogurt, lemon juice and zest, cumin, parsley, and mint to the container of a blender or food processor. Blend until smooth.
Taste and add salt and pepper as needed.
Pour into a bowl, wrap with plastic and refrigerate until ready to serve, but recommended for at least one hour.