Ingredients
1 English cucumber, partially peeled (English cucumbers tend to be a bit sweeter than regular cucumbers and they have far less seeds and water content)
1 teaspoon kosher salt, divided
3 garlic cloves, peeled, finely grated or minced
1 teaspoon Condimento Bianco White Balsamic
1 tablespoon TAO Extra Virgin Olive Oil (e.g., TAO Milanese Gremolata Infused Olive Oil, TAO Lemon Pressato Olive Oil, or TAO Tuscan Herb Infused Olive Oil)
2 cups plain Greek yogurt
¼ cup finely chopped fresh dill
2 teaspoon finely chopped mint (optional)
1/4 teaspoon ground black pepper
Warm, grilled pita bread for serving
Sliced vegetables for serving
Directions
1. Using a box grater, grate the cucumbers. (Alternatively, you can use a small food processor to chop the cucumbers into a fine chop).
2. Toss the grated cucumbers with 1/2 teaspoon kosher salt. Add the salted, grated cucumbers into a cheese cloth or a folded paper towel (full sheet) or coffee filter and squeeze dry.
3. In a large mixing bowl, combine the garlic with remaining 1/2 teaspoon salt, white vinegar, and extra virgin olive oil.
4. Add the grated cucumber, Greek yogurt, black pepper, fresh herbs and vinegar to the bowl with the garlic mixture and stir to thoroughly to combine.
5. Cover and refrigerate (anywhere from 30 minutes to a couple hours before serving). The sauce will thicken while the flavors meld.
6. Before serving, stir the sauce and then drizzle the top with more olive oil and a little fresh chopped dill.
Serve with veggie sticks, pita wedges or on top of Greek Chicken Kabobs.