Name: Best Tzatziki
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Greek
Ingredients: 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater); 1 ½ cups plain Greek yogurt; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh mint and/or dill; 1 tablespoon lemon juice; 1 medium clove garlic, pressed or minced; ½ teaspoon fine sea salt

Ingredients

2 serv.

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

Instructions

Tap a step to mark it done

1 Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
2 Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3 Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.