2 cups greek yogurt
3 tablespoons Korinthian Extra Virgin Olive Oil
1 tablespoon Kalamata White Balsamic Vinegar “Kalamata Papadimitriou”
3 cloves garlic, minced finely
½ teaspoon Coarse Salt from the Mesologgi sea lake
1 large cucumber, peeled, seeded, grated, and placed in sieve overnight to drain
1 ½ teaspoons chopped fresh dill
In a large bowl add the yogurt, olive oil, vinegar, garlic and salt and mix well.
Add the cucumber and chopped fresh dill and mix well.
Chill for at least two hours before serving, but it is best if chilled overnight.
If the tzatziki seems too thick you may add more olive oil for a smoother consistency.