Tzatziki Sauce

Ingredients

• 1 english cucumber (at least 10 ounces)
• 1/2 teaspoon kosher salt
• 2 cups plain whole milk greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped dill
• 1 teaspoon finely grated garlic ( or very finely minced)
• 1 teaspoon distilled white vinegar
• 1/4 teaspoon black pepper

Instructions

1. 1

   Prepare the Cucumber - Trim off the ends of the cucumber and cut it in half crosswise. Use the large holes of a grater to shred. Alternatively, chop into very fine shreds. Measure out 1 cup (7 ounces, 202g) for the recipe.

2. 2

   Salt and Drain the Cucumber - Set a fine-meshed strainer over a bowl. Add the shredded cucumber and salt, gently stir to combine. Let it sit for 30 minutes to drain. Use the back of a spoon to press down on the shreds to remove most of the excess moisture.

3. 3

   Make the Tzatziki Sauce - In a medium bowl, whisk the yogurt, lemon juice, olive oil, chopped dill, garlic, vinegar, and pepper. Stir in the drained cucumber. Season to taste with salt and pepper.

4. 4

   Chill the Sauce - Cover and refrigerate for at least 1 hour before serving, or up to 5 days.