Recipe: Tzatziki (Yogurt-Cucumber Sauce)

This is a refreshing treat for any summer day. The cool cucumber matches perfectly with the tangy Greek yogurt. You can use this as a veggie dip, dip some pita toasts in it, put it on different meats, or just top it on some lettuce for a quick and yummy salad. I put a little extra garlic in, just to suit my taste, but you can easily cut the garlic in half if you'd prefer.

Ingredients:
3 cups Greek yogurt, or plain yogurt drained through cheesecloth to reduce the liquid
3 cucumbers, peeled, seeded and diced in small cubes
3 large cloves of garlic, minced fine
2 tablespoons of fresh mint, minced fine (can also be substituted for dill)
1 lemon
Salt and Pepper to taste

Directions:
Prepare the cucumbers, salt lightly and allow to drain in a colander for 20-30 minutes to reduce water content. Press excess water out with a paper towel.

Combine Greek yogurt with cucumbers, garlic, and mint mix thoroughly. Roll lemon on hard surface to release as much juice as you can. Cut the lemon in half and squeeze through your fingers (to catch the seeds) into the yogurt mixture. Use most of both halves (don't wring it completely dry). Stir the yogurt mixture again and add salt and pepper to taste.

Cover with plastic wrap and allow to sit for at least 1 hour. This can be done a day ahead. The flavors develop more the longer they sit. Serve cool or at room temperature, garnish with a sprig of mint (dill if that was used in the recipe). Can be kept for around 2 days.

This recipe will serve a large group of people. It's a Greek recipe, what else would you expect?