Tzatziki Cucumber-Yogurt Sauce

bon appétit sauce condiment greek yogurt cucumber mint garlic

Mina Stone

Makes about 2 cups

Source

Ingredients

3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces

Kosher salt

1 cup plain whole-milk Greek yogurt

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 garlic clove, lightly crushed

1/4 cup chopped mint

Method

Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.

Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic. Stir in mint just before serving.

Tzatziki (without mint) can be made 3 days ahead. Cover and chill.