Tzatziki (Greek Yogurt-Cucumber Sauce)

Instructions

1. If your yogurt isn't very thick, strain it first: line a fine sieve with cheesecloth or a clean thin kitchen towel, set it over a bowl, add the yogurt, and refrigerate for 4–8 hours (or overnight) until noticeably thicker. Skip this step if you're using very thick, strained Greek yogurt straight from the tub.
2. Peel the cucumber if the skin is thick or waxy (leave it on if using a thin-skinned English cucumber), then grate it on the large holes of a box grater. If it has large seeds, halve it lengthwise and scoop them out first.
3. Toss the grated cucumber with ½ teaspoon of salt in a colander set over a bowl, and let it sit for 10–15 minutes so the salt draws out the water.
4. Working in small handfuls, wrap the salted cucumber in a clean kitchen towel or cheesecloth and twist and squeeze firmly over the sink until no more liquid comes out. This step makes or breaks the sauce, so squeeze harder than feels necessary.
5. Whisk the strained yogurt in a mixing bowl until smooth and lump-free.
6. Stir in the grated garlic, mixing thoroughly so it's evenly distributed rather than in pockets.
7. Fold in the squeezed cucumber, olive oil, vinegar (or lemon juice), and dill if using.
8. Season with salt and pepper, then taste. Adjust with a touch more vinegar for brightness, more garlic for punch, or more olive oil for richness — the flavors will deepen as it chills.
9. Cover and refrigerate for at least 1 hour, though overnight is ideal, both to let the flavors meld and the sauce firm up.
10. Just before serving, give it a stir, taste one more time and adjust the salt, and finish with a drizzle of olive oil on top.