Servings: about 2 cups
2 cups yogurt, drained in a cheese-cloth-lined colander for eight hours or overnight
1 medium (10 oz) cucumber, unpeeled and grated
2-3 garlic cloves, mashed to a paste
2 tablespoons fresh mint, chopped
Fresh ground pepper
Toss the grated cucumber in a tablespoon of salt and place in a colander in the sink for 30 minutes to drain. Rinse the cucumber until the salt is gone and dry on paper towels.
Beat together the yogurt, garlic, mint, and salt and pepper to taste. Stir in cucumbers and serve.
Pro tip: It’s not strictly necessary (though it is traditional) to drain the yogurt, but doing so makes the final product firmer and easier to use as a spread.
Tzatziki is great as a dip with fresh vegetables, on sandwiches, and with crackers and cheese. Dilute it with an ice-cube for a refreshing bowl of cold summer soup. Here are more recipes to use your garden-fresh cucumbers.