1cupcucumbers,grated on the large side of a box grater
1 & 1/2cupGreek yogurt* see notes
1tablespoonfresh lemon juice
2tablespoonsextra-virgin olive oil
1teaspoonfresh or dried mint** see notes
Grate about 3 to 4 medium cucumbers with the large side of a box grater, until you have about 1 cup. Top with a pinch of salt and let the cucumbers sit for about 5 minutes to release some water. Gently squeeze out the water with you hands, and transfer the cucumbers to a medium mixing bowl.
Top your cucumbers with the yogurt, garlic, lemon juice, olive oil, mint, and salt. Mix together until incorporated. Cover and keep stored in the fridge until ready to serve.
* If you don't have Greek yogurt, you can use just plain yogurt. You'll still have the same flavor, but the final product will be softer. If you wanted to make your own Greek yogurt, you can place some cheesecloth or paper towels in a strainer fitted over a bowl. Pour regular yogurt into the strainer and salt it to help draw out the moisture. Cover and refrigerate. Let the yogurt sit for about 2 to 4 hours to drain. If it firms up too much, you can take some of the liquid that's dripped into the bowl and mix it into the yogurt to loosen again. ** When it comes to what herbs to use for tzatziki, you can customize it to suit your taste. I like to either add mint or dill, but I've also seen recipes include chopped parsley,