Name: Tzatziki (The Best)
Prep time: 20 min
Total time: 20 min
Yield: 500 ml (2 tasses), environ
Ingredients: 2 cups (500 ml) 11% plain yogurt; 1 English cucumber, peeled and seeded; 1 tbsp (15 ml) white wine vinegar; 1/2 tsp salt; 2 garlic cloves, finely grated; 1/4 cup (60 ml) olive oil, plus more for serving; 2 tbsp dill, finely chopped, plus more for serving; 1 tbsp mint leaves, finely chopped, plus more for serving; 1 pinch dried oregano; Thick pita bread or sliced baguette, for serving; 1 kalamata olive (optional)

Preparation

- Line a large sieve with a layer of paper towels or three layers of cheesecloth and place over a large bowl.
- Pour the yogurt into the sieve. Cover with paper towels or fold the cheesecloth over to cover the yogurt. Let drain in the refrigerator for 4 to 8 hours or until the yogurt is firm. Discard the liquid, about ½ cup (125 ml).
- Grate the cucumber on the largest side of a box grater. In a bowl, combine the grated cucumber with the vinegar and salt. Let sit for 10 minutes. Drain the cucumber by pressing it into a sieve or squeezing it between your hands.
- In a bowl, combine the strained yogurt, grated cucumber, garlic, oil, dill and mint. Mix vigorously for 2 minutes until well combined and emulsified. Season with salt and pepper.
- Serve the tzatziki in a shallow bowl. Drizzle with olive oil and sprinkle with dried oregano. Top with the kalamata olive and a sprinkling of fresh herbs. Serve with lightly toasted thick pita or slices of baguette.

Tzatziki (The Best)

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Ingredients

Preparation

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