Tzatziki (Greece)

Preparation

1. 1

   Coarsely grate the cucumber (no need to peel it if the skin is thin), lightly salt it and let it drain for 10 minutes in a colander.

2. 2

   Then squeeze it firmly between your hands or in a clean cloth to remove as much water as possible: a poorly drained cucumber would make the tzatziki watery.

3. 3

   Mix the thick Greek yogurt with the crushed garlic and drained cucumber.

4. 4

   Season with a drizzle of olive oil and salt, mix well until you get a smooth, creamy texture.

5. 5

   Let it rest for at least 15 minutes in the fridge so the flavours meld, and serve well chilled as a side, with an extra drizzle of olive oil on top if you like.