Tzatziki

Ingredients

• 2 cups full-fat Greek yogurt (strained, at least 10% fat)
• 1 large English cucumber (approximately 300g)
• 3 cloves garlic, minced to a paste
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 teaspoon fine sea salt, divided
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Grate the cucumber on the large holes of a box grater directly onto a clean kitchen towel or several layers of cheesecloth. Sprinkle with 1/2 teaspoon of the sea salt, toss briefly, and let sit for 10 minutes to draw out moisture.
2. Gather the towel around the cucumber and squeeze firmly over the sink, wringing out as much liquid as possible. The cucumber should be nearly dry to prevent the tzatziki from becoming watery.
3. In a medium mixing bowl, combine the strained Greek yogurt, minced garlic paste, olive oil, and red wine vinegar. Stir until fully incorporated.
4. Fold in the squeezed cucumber, fresh dill, and fresh mint. Season with the remaining 1/2 teaspoon salt and the black pepper. Taste and adjust seasoning as needed.
5. Cover the bowl and refrigerate for at least 30 minutes, and up to 24 hours, to allow the flavors to meld — the garlic will mellow and the herbs will perfume the yogurt fully.
6. To serve, spoon the tzatziki into a shallow bowl, use the back of a spoon to create a shallow well in the center, and drizzle generously with extra-virgin olive oil. Garnish with a small sprig of fresh dill and a pinch of black pepper. Serve cold alongside warm pita bread, grilled meats, or fresh vegetables.