- 1 to 2 cucumbers
- 1 teaspoon coarse salt
- 1 cup Greek yogurt or drained yogurt
- 1 tablespoon lemon juice
- 1 to 2 cloves garlic, minced
- 1 tablespoon fresh dill, minced
- 2 tablespoons olive oil
Prep the cucumbers: peel them, halve them lengthwise, and remove the seeds. Slice very thinly or grate on a box grater. Sprinkle with the salt, and let stand in a strainer 10-15 minutes. This pulls out liquid and bitterness from the cukes.
Meanwhile, in a medium bowl, mix the yogurt, garlic, lemon juice, and dill. Stir in the oil in a thin stream, and incorporate it well.
After 15 min, rinse the cucumber briefly in cold water, then roll a clean kitchen towel and squeeze to remove as much liquid as possible. Now add them to the bowl with the yogurt mixture.
It’s good immediately, but much better in an hour or two: chill and let the flavors meld together. Tzatziki will keep up to a week in the refrigerator.
Excellent with gyros, lamb, salads, or as a dip. May be used as a salad dressing.