Line a sieve or colander
with cheesecloth. Add yogurt and set in a bowl, covered, overnight in
the refrigerator. When yogurt is ready, discard drained juice and place
yogurt in a clean bowl.
Dice cucumber and sprinkle
with salt. Drain on paper towels or in a colander for 1/2 hour.
Chop garlic with a pinch
or two of sea salt till it forms a coarse paste, then roughly chop in
herbs to mix well. Mix garlic, herbs and vinegar with yogurt, add salt
& pepper to taste. Drizzle with olive oil and serve with toasted pita
bread triangles as an appetizer, or as an accompaniment to grilled fish
This recipe from www.inmamaskitchen.com
to article on salads - lots of recipes