Greek Tzatziki Sauce

Ingredients

• 1 large seedless cucumber (hothouse/English unpeeled)
• 1 teaspoon salt, divided
• 11/2 cup Greek Yogurt (full fat or non fat)
• 2 garlic cloves, minced or grated
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 - 2 tablespoon lemon juice, freshly squeezed
• 2 teaspoons fresh dill, minced
• Pinch of ground black pepper

Instructions

1. 1

   Grate the cucumber and toss with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.

2. 2

   Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.

3. 3

   You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.

4. 4

   Serve chilled or at room temperature.