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Ingredients
- 1 large cucumber
- 1 tsp salt plus more to taste
- 4 cloves garlic peeled and minced
- 2 cups Greek yogurt
- 1/3 cup fresh mint
- dill to taste
- 1 Tbsp olive oil
Ingredients
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Instructions
- Use a spoon and scrape out the seeds from the cucumber, and discard them.
- Dice the cucumber into small pieces or shred with the large holes of a box grater. Mix the cucumber pieces in a strainer with the salt, and let them stand for about 30 minutes, shaking and turning them a few times to encourage them to expel their water.
- After they’ve drained, squeeze the cucumber pieces in a dishtowel to get out most of the excess liquid, and transfer them to a large bowl.
- Mix the cucumbers with the garlic, yogurt, herbs, and olive oil, and taste, adding more salt if desired. Depending on the brand of yogurt, you might want to add a squirt of fresh lemon juice if you want it more tangy.
Recipe Notes
- You can use any herbs that you like. I prefer heavy on the mint, with a good dose of dill in there. Some folks like flat leaf parsley as well (coming later this season!).
- Tzatziki is actually better served the day after it’s made, so plan accordingly. It can be made up to three days in advance.
