Tzatziki (Greek Yogurt-Cucumber Sauce)

Instructions

1. Grate the cucumber on the large holes of a box grater; toss with 1/2 tsp salt and let sit 10 minutes.
2. Squeeze the cucumber in a clean towel or fine sieve until quite dry — this is the difference between great tzatziki and yogurt soup.
3. Stir the cucumber into the yogurt with the garlic, olive oil, lemon, dill, and 1/4 tsp salt.
4. Chill at least 30 minutes (the garlic mellows); taste and adjust salt and lemon. Finish with a drizzle of olive oil and dill.

Notes & Substitutions

• Serve with the Chicken Souvlaki Bowls, as a veggie dip, on pita, or alongside grilled anything.
• Nonfat yogurt works but is tangier and thinner — strain it 1 hour first and expect a looser sauce.
• Grating the garlic to a paste (with a microplane or the flat of a knife and a pinch of salt) distributes the heat evenly — no harsh bites.
• Mint-for-dill is a lovely variation.

Storage & Make-Ahead

• Refrigerate up to 4 days in an airtight container; stir before serving (a little weeping is normal).
• Do not freeze — it separates.
• Keeps 1 hour at room temperature max; serve chilled.