Greek Tzatziki

Ingredients

1 English cucumber

Kosher salt, to taste

2 cups Greek yogurt

Juice from ½ lemon, freshly squeezed

¼ cup olive oil

1 large clove garlic, grated on a Microplane

½ bunch dill fonds, chopped

½ bunch mint leaves, finely chopped 

Freshly ground black pepper, to taste

Peel the cucumber and grate on the large hole of a box grater. Salt the cucumber with a heavy pinch of salt, stir together. Transfer the cucumber to a fine mesh strainer that has bene set over a bowl. Place in the refrigerator and let sit for 1-2 hours. 
 

After the cucumber has sat, use a lint-free towel or a couple of sturdy paper towels to wring out as much additional liquid as possible. Discard any liquid sitting in the bowl. Transfer the cucumber to a clean bowl. Stir in Greek yogurt, lemon juice, olive oil, garlic and herbs. Season to taste with salt and pepper. Serve with your favorite crudité and pita for dipping.