Tzatziki 2

Prepare ahead

The dip can be refrigerated for up to one day; stir before serving

1. Put the cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes.

2. Rinse the cucumber well to remove the excess salt. A handful at a time, squeeze out the excess liquid, putting the cucumber in a bowl.

3. Add the yogurt and stir. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and chill until needed.

Notes

Good with warmed pita bread and a variety of vegetables, such as carrot, celery, fennel, and pepper slices, for dipping.

Leftovers will keep covered in the refrigerator for a day.