Watch Kristy make this recipe here on IGTV
By Kristy Del Coro
1 English seedless cucumber, peeled
Fine sea salt
2 cups plain Greek yogurt (2% or whole)
2 small cloves garlic
3 Tbsp chopped fresh dill
Juice from ½ lemon
1/2 Tbsp white wine vinegar
1 Tbsp extra virgin olive oil
Using a large-hole or box grater, coarsely grate the cucumber into a small bowl.
Sprinkle liberally with fine sea salt and mix with a fork. Transfer to fine mesh sieve and let sit over the sink or separate bowl for about 15 minutes (or longer) to drain. (This is an important step for a thick tzatziki.)
Meanwhile, gather your other ingredients.
Add yogurt to a medium bowl. Using a microplane grater or garlic press, finely grate or press garlic cloves over the bowl of yogurt. Add chopped dill, lemon juice, vinegar, and olive oil. Stir to combine.
Lastly, squeeze out any remaining liquid from grated cucumber; add to yogurt mixture and gently mix in to combine.
Check seasoning and adjust with additional salt if necessary.
Optional: drizzle with more olive oil and garnish with more fresh chopped dill
Recipe notes: this recipe calls from a combination of lemon juice and vinegar but you can easily choose one or the other and adjust amounts to taste.