Tzatziki --- This Greek condiment is great with pita chips, or served over grilled salmon. Don't skimp on the fresh dill, and make sure to make it ahead of time for maximum flavor.
- 1 pint plain whole milk yogurt
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place in the refrigerator overnight, or for a minimum of 3 to 4 hours so the cucumber can drain.
Put the yogurt into a large bowl. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Put the yogurt mixture in the refrigerator overnight, or for several hours.
In the morning, mix in the grated cucumber to the yogurt mixture and keep refrigerated until ready to serve. You can serve it immediately, but it’s better if you can refrigerate it for a few hours to give the flavors a chance to meld.