Target: 6 × 4 inches · landscape

Tzatziki

35 min · 6 servings

Ingredients

□ 2 cups plain whole-milk Greek yogurt

□ 1 medium English cucumber, about 10 oz

□ 1 tsp kosher salt, divided

□ 1 small garlic clove, finely grated

□ 1 tbsp fresh lemon juice

□ 1 tbsp extra-virgin olive oil, plus 1 tsp for finishing

□ 2 tbsp chopped fresh dill

□ 1 tbsp chopped fresh mint, optional

□ 1/8 tsp ground black pepper

1. Grate cucumber into a colander. Toss with 1/2 tsp salt and drain 10 minutes.

2. Squeeze cucumber dry. Stir yogurt, garlic, 2 tsp lemon juice, 1 tbsp oil, 1/4 tsp salt, and pepper.

3. Fold in cucumber and dill, plus optional mint. Cover and chill 10 minutes.

4. Adjust with remaining lemon or salt. Drizzle with 1 tsp oil and serve chilled.

Cook’s note: Squeeze the cucumber firmly so its liquid does not thin the yogurt.