Ingredients

• 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
• 1 1/2 cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh mint and/or dill
• 1 tablespoon lemon juice
• 1 medium clove garlic, pressed or minced
• 1/2 teaspoon fine sea salt
• —————
• 2 pita packets (6 pitas)

Directions

• 1. Grate 2 cups of cucumber, then working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
• 2. Add the yogurt (1.5c), olive oil (2T), herbs (2T mint and/or dill), lemon juice (1T), garlic (2 cloves), and salt (½ t) to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
• 3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Nutrition

Photos