Greek Tzatziki Sauce Ready in 30 Minutes

Ingredients

• 1 large English cucumber (or 2 Persian cucumbers)
• 2-3 cloves garlic, minced or grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh mint, finely chopped (optional)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. 1

   Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or a few layers of cheesecloth. Sprinkle it with a pinch of salt. Gather the corners of the towel and twist tightly over the sink, squeezing out as much liquid as possible. Set aside.

2. 2

   Line a fine-mesh sieve with a coffee filter or a paper towel. Place the sieve over a small bowl and spoon the Greek yogurt into it. Let it sit for 15-20 minutes to drain excess whey. Discard the liquid that collects in the bowl.

3. 3

   In a medium mixing bowl, combine the strained yogurt, the squeezed-dry cucumber, the minced garlic, lemon juice, olive oil, fresh dill, and mint (if using). Add the salt and pepper. Stir everything together until uniformly combined.

4. 4

   Taste the sauce and adjust the seasoning, adding more salt, lemon juice, or herbs as desired.

5. 5

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 1 hour) to allow the flavors to meld. Serve chilled, drizzled with a little extra olive oil and a sprinkle of fresh herbs.