1 cup plain Greek yogurt
1 cup cucumber, peeled and shredded
3 cloves garlic, minced
2 Tablespoons olive oil
1 Tablespoon lemon juice
salt and pepper, to taste
Place the yogurt in cheesecloth, tie tightly and leave to drain for at least two hours or overnight.
Place the cucumber in a colander set over a pan and leave to drain for at least two hours or overnight.
Then mix all ingredients together and season to taste.
Draining the yogurt and cucumber is not completely necessary but will give the tzatziki a much thicker texture.
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