Put plain yogurt without additives in cheesecloth and leave overnight to allow glass to liquid.
It is worth considering that the mass is reduced by 2 times.
Peel the cucumbers and remove the seeds.
Cut into small cubes, put in a colander for 15-20 minutes, so that the glass is excess liquid.
Wash greens, dry and chop finely.
Pass the garlic through a press, put in a cup, add herbs, yogurt, olive oil, lemon juice and cucumbers.
Stir the sauce well and refrigerate for about 1 hour.