- 300g natural Greek thick yoghurt
- 1 Lebanese cucumber, halved lengthways and deseeded
- 1 garlic clove, crushed
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dill, finely chopped
- 1 teaspoon sea salt flakes
- Grate cucumber and sprinkle with sea salt. Sit for 10 minutes and then firmly squeeze out the moisture.
- Add all ingredients to a bowl and stir to combine.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/greek-tzatziki/
3.5.3251