Summer Greek Tzatziki

 in Favorite Recipes by

Provided by Tiffani Smith for the July 2022 issue of MansfieldNOW Magazine.

  • 1 large cucumber
  • Kosher salt, to taste
  • 2 large cloves garlic, minced
  • 1 1/2 Tbsp. olive oil
  • 1/2 lemon, juiced
  • 1 5-oz. container full-fat plain Greek yogurt
  1. Peel the cucumber; cut lengthwise into 4 spears. Put the slices on a plate; sprinkle with kosher salt. Set aside for 30 minutes.
  2. Drain off water; blitz the spears smooth using a blender. Line a colander with a cheesecloth; drain the cucumber into the cheesecloth. Wrap the cheesecloth around the pulp; squeeze out the excess moisture.
  3. Transfer the pulp into a small serving bowl; stir in minced garlic, olive oil and lemon juice until fully combined. Stir in the yogurt; cover. Chill until ready to serve!