Ingredients:

  • 1 large English cucumber (approximately 300g / 10.5 oz)
  • 1/2 teaspoon kosher salt (3g)
  • 1 ½ cups (360g / 12.7 oz) plain Greek yogurt (full-fat or 2%, your preference)
  • 2 cloves garlic, minced (approx. 6g)
  • 2 tablespoons fresh dill, finely chopped (approx. 10g)
  • 1 tablespoon fresh mint, finely chopped (approx. 5g)
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Grate the cucumber using the large holes of a box grater. Sprinkle with salt and place in a cheesecloth or clean kitchen towel. Squeeze out as much excess liquid as possible. Let it sit for 15 minutes to get the excess water out.
  2. In a medium mixing bowl, combine the Greek yogurt, minced garlic, chopped dill, chopped mint, lemon juice, and olive oil.
  3. Add the squeezed, grated cucumber to the yogurt mixture.
  4. Season with salt and freshly ground black pepper to taste. Adjust the lemon juice and garlic to your liking.
  5. For best results, cover and chill the tzatziki in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve immediately if desired.