1large garlic clove(minced or put through a garlic press)
Table salt for sprinkling
1tbspchopped fresh mint
1 1/2tbspwhite wine vinegar
2tbspolive oil
1/2tsptable salt(or more to taste)
Instructions
If using ordinary yogurt, use 3 cups. Place a clean kitchen towel inside a strainer, then pour the yogurt inside. Place the strainer over a bowl and refrigerate the whole setup for 2 hours. The yogurt will drip whey and become thicker.
Peel the cucumber. Slice it in half horizontally. If it has seeds, scrape them out.
Grate the cucumber on the large holes of a box grater, or mince it very finely.
Dump the grated cucumber into a fine strainer and sprinkle salt over it generously. Mix gently but thoroughly. Let the cucumber drain for 10 minutes.
Squeeze out as much liquid as possible from the cucumber, turning it over and either squeezing it with your hands or pushing it around in the strainer with the bottom of a heavy glass. A potato masher also does the trick.
Mince or press the garlic. Chop the mint (or dill) finely.
Move the yogurt into a medium bowl. Add the cucumber, garlic, mint, vinegar, olive oil and salt. Taste and adjust salt. Add a few grinds of pepper if you like. Refrigerate for at least 30 minutes before serving so the flavors blend.
Tzatziki traditionally goes with pita, but if you dare go against tradition, try it with tortilla chips for a snack.