- 2 cups of Plain Greek Yogurt – you can use a 17.6 oz. container of Fage 2% Greek Yogurt (my personal favorite)
- ½ of an English cucumber or 1 large regular cucumber
- 1 or 2 cloves of fresh garlic
- A few tablespoons of extra virgin olive oil
- A few tablespoons of vinegar, I prefer white balsamic or red wine vinegar
- Salt to taste
- Put the yogurt in a medium sized bowl
- Peel the cucumber. I prefer the English cucumber; it has a firmer texture than a regular cucumber. Grate the cucumber and place the pulp in a dish towel or in several paper towels. Squeeze out as much liquid as you can. Dump the dried pulp in the bowl and mix.
- Mince or grate 1 clove of fresh garlic and add to the bowl. You can add the second clove depending on how potent you like the flavor.
- Add 2 or 3 tablespoons of extra virgin olive oil
- Add 3 or 4 tablespoons of vinegar, I prefer more vinegar as I like my Tzatziki tangy.
- Add salt to taste
- Mix everything well. You can serve right away but I like to refrigerate for at least an hour to bring out the flavors