Put the yogurt in a colander layered with cheesecloth and let drip for 2-3 hours.

Halve the cucumbers lengthwise, deseed them and grate on a coarse grinder.

Squeeze the grated cucumbers between your palms to exude liquids and transfer into a bowl.

Add the dill, mint, garlic, vinegar and salt, stir and chill well (to the yogurt ball).

Before serving, check the seasoning.

Pour the olive oil over the salad, sprinkle with some black pepper and serve.