Either as a sauce or a dip—tzatziki is one of the classic cooling combinations of cucumber and yogurt, Indian raita being another. Though tzatziki is Greek in origin, it marries easily with anything form the Meditteranean world. I like tzatziki as a sauce with grilled falafel patties in pita pockets. You don’t have to follow this recipe exactly—use more yogurt and different herbs for your own condiment creation.
2 medium cucumbers, peeled and seeds removed
1 garlic cloves, minced
2 tablespoon extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
8 ounces Greek yogurt
1 tablespoon chopped mint
Grate or chop the cucumbers and mix with the garlic, oil, lemon juice, yogurt and mint. Chill.
Makes about 1 1/2 cups sauce.