Photo by Michael Graydon & Nikole Herriott
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Recipe information
Yield
Makes about 2 cups
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
Preparation
Step 1
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.
Step 2
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.
Do Ahead
Step 3
Tzatziki (without mint) can be made 3 days ahead. Cover and chill.
