Tzatziki (The Best)

Instructions

1. 1

   Line a large sieve with a layer of paper towels or three layers of cheesecloth and place over a large bowl.

2. 2

   Pour the yogurt into the sieve. Cover with paper towels or fold the cheesecloth over to cover the yogurt. Let drain in the refrigerator for 4 to 8 hours or until the yogurt is firm. Discard the liquid, about ½ cup (125 ml).

3. 3

   Grate the cucumber on the largest side of a box grater. In a bowl, combine the grated cucumber with the vinegar and salt. Let sit for 10 minutes. Drain the cucumber by pressing it into a sieve or squeezing it between your hands.

4. 4

   In a bowl, combine the strained yogurt, grated cucumber, garlic, oil, dill and mint. Mix vigorously for 2 minutes until well combined and emulsified. Season with salt and pepper.

5. 5

   Serve the tzatziki in a shallow bowl. Drizzle with olive oil and sprinkle with dried oregano. Top with the kalamata olive and a sprinkling of fresh herbs. Serve with lightly toasted thick pita or slices of baguette.