Tzatziki

Not a day went by during our vacation in Greece that didn't include Tzatziki -- the garlicky cucumber and yogurt dip that went well with just about everything. Here's a recipe so you can enjoy it anytime you like. ​

INGREDIENTS:

• 1 large cucumber
• Kosher salt
• 4-6 cloves of garlic 
• 2 cups plain Greek yogurt
• 1 TBS red wine vinegar
• 3 TBS extra-virgin olive oil (EVOO)
• 1/4 cup chopped fresh dill (optional)
• More EVOO and a Kalamata olive for garnish

PROCESS:

• Wash & trim the ends of the cucumber, leave skin on or peel it as you prefer, cut in half lengthwise, remove the seeds by scraping with a spoon, and grate using the coarse blades of a hand grater.
• Place grated cucumber in a fine mesh sieve, lined with cheesecloth if you have it, sprinkle with salt and toss. Let stand over a bowl for 15-20 minutes.
• If using cheesecloth, gather up the ends and twist down to squeeze as much water as you can out of the cucumber. If you don't have cheesecloth, not to worry; just squeeze out the water using a rubber spatula or even your fingers.
• Add drained cucumber to the rest of the ingredients in a medium bowl and stir until well blended.
• Place on a serving plate, drizzle with EVOO, and garnish with the olive in the center.
• Serve as a dip with triangles of pita bread, or use as a sauce with just about anything!