Tzatziki is great for summertime lunches and if you use nonfat yogurt, it is basically a low-cal salad. I have tried not peeling and seeding the tender little cucumbers from my garden, but I advise you to peel and seed cukes of any size and provenance to avoid bitterness. Adapted from David Lebovitz’s and Ina Garten’s recipes for Tzatziki.
1 large cucumber or several small ones (about 12 ounces total)
1 teaspoon sea salt
1 pint Greek yogurt, any degree of fatness (nonfat, 2%, or whole)
1 tablespoon white wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
4 cloves garlic, peeled and minced
1/3 cup chopped fresh dill and/or fresh mint leaves
Freshly ground black pepper
Peel the cucumber. Cut it in half lengthwise and scrape out the seeds with a spoon. Grate the cucumber on the large holes of a box grater or with the shredding disc of a food processor. Put the cucumber in a colander and sprinkle with the salt, stirring to make sure the salt is well distributed. Let the cucumber and salt stand for at least 30 minutes to get rid of excess water. Press out as much water as possible.
Mix all the ingredients together. Taste and add more salt if needed. Serve chilled or at room temperature. It is even better the next day!