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Sarah's Simple Tzatziki
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Recipe Filed Under
Dairy, Greek, Gluten Free, Vegetarian, Appetizer

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    • Ingredients

    Serves:

    Directions

    Place two to three layers of cheesecloth in a fine sieve placed over a bowl. Add yogurt and fold the cheesecloth over the yogurt, place something heavy on the yogurt to help squeeze out the liquid, and let drain in the fridge overnight.

    Peel and seed a large cucumber, but if you like little flecks of green in your tzatziki, run the peeler along the length of the cucumber every other turn. Grate it on the largest holes of a grater into a colander, or one of the fancy Japanese mandolines

    Sprinkle the grated/shredded cucumber with a teaspoon of salt, and let drain. After about 30-40 minutes, squeeze the cucumber over the sink or the bowl to get out all the liquid you can.

    Stir the cucumber into the drained yogurt along with 2-3 cloves super finely minced garlic, juice from half a lemon, a teaspoon of extra virgin olive oil, and salt and pepper to taste.

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