Cucumber Salad

4 cucumbers
Salt
3 garlic cloves
2/3 cup plain yogurt
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
White pepper to taste
3 tablespoons extra-virgin olive oil

Peel and thinly slice the cucumbers, then place the slices on a flat plate. Salt lightly and tilt the plate so that excess water will drain off easily. Let stand for about 1 hour at a slant.

Put the garlic cloves through a garlic press into a small bowl. Add the yogurt, lemon juice, dill and white pepper; stir until well mixed. Add the olive oil and stir vigorously until blended.

Place the drained cucumber slices in a salad bowl, pour the dressing over the top and toss gently. Refrigerate for at least 1 hour to allow the flavors to marinate, then serve.