At a glance
This refreshing Greek tzatziki comes together in just 15 minutes of hands-on time, though you'll want to let it chill for a few hours to let the flavors meld beautifully. The trickiest part is squeezing out all that cucumber liquid after salting, but it's what keeps your dip from getting watery and mushy.
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Prepare the cucumber
Grate the washed, unpeeled cucumber on a coarse grater. Place it in a bowl and salt it. Let it sit for about 15 minutes, then squeeze out all the excess liquid.
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Season it
Mix the yogurt with the grated cucumber. Season with crushed garlic. Add olive oil and wine vinegar. Stir until everything is well combined.
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Chill in the fridge
Let it chill in the fridge for a few hours. It will keep in the fridge for up to three days. Add chopped fresh dill to taste, if you like.
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