Yogurt and Cucumber Salad from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Golds

Ingredients

• 1 large or 2 small cucumbers
• 3 tablespoons extra-virgin olive oil
• 2 cups plain yogurt
• 1 tablespoon chopped fresh dill or mint, or a mixture
• pita bread, cut into quarters if large, halves if small, and warmed
• salt for sprinkling, plus 1 teaspoon
• 5 or 6 cloves garlic, green sprouts removed and finely minced
• ⅓ cup chopped toasted walnuts
• 2 to 3 tablespoons white wine vinegar