Ingredients

1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Directions

Place the yogurt in a
cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss

it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another
bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can
drain.

Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as
you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice,
olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but
I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors
to blend. Serve chilled or at room temperature.