Tzatziki

• 1 English cucumber, cut into 1 1/2 x 1/8-inch matchsticks
• 1 1/2 teaspoons coarse salt, plus more for seasoning
• 1 1/4 cups Greek yogurt or Strained Yogurt (recipe follows)
• 1 large garlic clove, minced
• 2 tablespoons white-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh dill
• Freshly ground pepper
• 32 ounces whole-milk yogurt
• (makes 1 1/2 cups)

1. In a colander, sprinkle the cucumber with 1 1/2 teaspoons salt; toss to combine.
2. Let stand at room temperature 30 minutes.
3. In a medium bowl, combine the cucumber, yogurt, garlic, vinegar, oil, and dill.
4. Season with salt and pepper.
5. Put the yogurt in a cheesecloth-lined sieve placed over a bowl.
6. Cover the bowl; refrigerate at least 4 hours.
7. Discard liquid.

cucumber, coarse salt, greek yogurt, garlic, whitewine vinegar, extravirgin olive oil, dill, freshly ground pepper, milk

Taken from www.epicurious.com/recipes/food/views/tzatziki-392223 (may not work)