Ingredients

3/4 cucumber, partially peeled (striped) and sliced

1 tsp. kosher salt, divided

 4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)

 1 tsp. white vinegar

 1 tbsp. Early Harvest Greek Extra Virgin Olive Oil

 2 cups Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)

 1/4 tsp. ground white pepper

 Warm pita bread for serving

 Sliced vegetables for serving

Instructions

Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp. kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into cheesecloth or a double thickness napkin and squeeze dry. Set aside briefly.

 In one large mixing bowl, place the garlic with remaining 1/2 tsp. salt, white vinegar, and extra virgin olive oil. Mix to combine.

Combine and chill. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.

 When ready to serve, stir the tzatzikisauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables.

Enjoy!