1cupgrated cucumberabout 1 whole English cucumber, fully peeled or peeled in stripes
2cupswhole Greek yogurtsee note
2tablespoonsextra virgin olive oil
1tablespoonwhite vinegar or fresh lemon juice*
2clovesgarlic, minced
2tablespoonsfresh dill or mint(I most often use dill)
kosher salt and freshly-ground black pepper
Instructions
Place grated cucumber in a strainer set over a bowl and toss with ¼ teaspoon kosher salt. Let stand for 30 minutes. Discard liquid that collects in the bowl and dry cucumbers well between double layers of paper towels, pressing out excess water.
In a bowl, whisk together yogurt, olive oil, vinegar or lemon juice, garlic, and ½ teaspoon each kosher salt and black pepper. Stir in cucumbers and dill or mint.
Cover and refrigerate for at least an hour for the flavors to develop. Stir the tzatziki and season to taste with additional salt, pepper, and vinegar or lemon juice, if desired. Store in the refrigerator in an airtight container for up to 3 days.
Notes
*White wine vinegar is authentic to tzatziki in Greece. Substituting lemon juice will add a slightly milder tartness. *You can use reduced fat or fat-free Greek yogurt, but I often find that they’re more tart than whole. If substituting, you might need to reduce the vinegar or lemon juice slightly, and add it to taste.See the blog post above for serving suggestions.