TZATZIKI SAUCE

 

16 ounces plain yogurt

1 medium cucumber, peeled, seeded, and finely chopped

Pinch of Kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

 

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

 

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.  In medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.  Serve as a sauce for gyros.

 

Store in the refrigerator in an airtight container for up to a week.

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