Cucumber and Yogurt Salad (Tzatziki)
The Joy of Cooking Calendar
peeled, seeded, and diced
white wine vinegar
salt and white pepper,
extra virgin olive oil
Toss together in a separate colander the cucumber and 1 teaspoon of salt. Let stand to drain for 30 minutes. Press the excess water out of the cucumber, rinse quickly, and blot dry.
Mash together garlic and 3 pinches of salt until a paste is formed.
Combine yogurt, cucumbers, and garlic in a medium bowl with the white wine vinegar, mint, dill, salt, and pepper.
Drizzle olive oil over the salad.
Set a very fine mesh sieve or a colander lined with a coffee filter or several layers of cheesecloth over a bowl. Add yogurt and let drain at room temperature for at least 2 hours, or, covered, in the refrigerator for up to 24 hours.