Tzatziki
First thing I do is prep the cucumbers. Slice the cucumber in half, lengthwise. Using a spoon scoop out the seeds. Over a colander, finely grate the cucumber. Gently press out some water. Sprinkle salt over cucumbers, mix and add more salt over the cucumbers. Let cucumbers drain and let access water come out for about 30 minutes. Squeeze out any water from the cucumbers after that time.
In a large bowl add Greek yogurt and cucumbers, mix those two together a bit. Add garlic, lemon juice, olive oil, dill, salt & pepper.
Let sit in fridge covered, for about an hour, but best overnight to let the flavors blend. Top with a light drizzle of olive oil and a few kalamata olives before serving, simply ascetic. Serve with my Pork Souvlaki & Greek Salad or any meat you would like.
Ingredients
Two cucumbers
2 cups Fage 100% Greek Yogurt
6 cloves garlic
1/4 - 1/2 cup Fresh Dill, chopped
1-2 Lemons, juiced
2-3 tablespoons Olive Oil
Kalamata olives, optional
Salt & Pepper, to taste
