Seed about a half of an English cucumber. Shred on a box grater and measure out just over a half cup. Toss it with the Kosher salt and place it over a mesh strainer and a glass measuring cup for about 30 minutes. Squeeze out excess liquid by twisting the cheesecloth.
Place a layered square of cheesecloth in a strainer and top it with the Greek yogurt. Allow it to sit in the strainer over a bowl to catch any liquid draining off for about 30 mins-1 hour.
In bowl, combine the cucumber, yogurt and the remainder of the ingredients then chill in the refrigerator for a few hours before using so flavors can meld.
Use this for gyros, a dip for veggies or pita chips! Yum!