Servings: 2-3
Ingredients:
1 large cucumber, peeled and grated
1/2 teaspoon kosher salt
4-5 garlic cloves, minced
1 tablespoon white vinegar
1 tablespoon extra virgin olive oil
2 cups plain Greek yogurt
Handful of chopped fresh dill or mint (optional)
1/4 teaspoon ground white pepper
Warm pita bread for serving
Sliced vegetables for serving
Instructions:
Drain excess water from cucumber: Use a box grater or a small food processor to grate the cucumber. Toss with 1/2 teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid.)
Combine garlic, vinegar, and olive oil: In one large mixing bowl, place the garlic with remaining 1/2 teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add cucumber and yogurt: Add the drained cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using). Stir to combine well.
Refrigerate and serve: Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with warm pita bread, sliced vegetables, or as a dip for your favorite snacks.