Grate the cucumber. Let sit overnight in a colander stored in the fridge with a bowl underneath. Discard liquid. Form cucumber into a ball and wrap in paper towels. Squeeze out all excess water.
Add the yogurt, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend.
Chill and serve.
Recipe Note
For this recipe we used a full fat version of Greek yogurt but you can use low fat if that is your nutritional preference. One serving is about 4 Tablespoons.
