CUCUMBER PREP: Grate an unpeeled cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (this keeps the sauce from being watery).
MIX: Once it's drained, add shredded cucumber to a medium-sized bowl along with the rest of the sauce ingredients. Add salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Stir and cover the bowl and refrigerate until ready to serve.
STORAGE: Tzatziki will last about 3-4 days in the fridge before it begins to go bad. Give leftovers a good stir before serving! You'll know it's no longer good when it becomes watery or develops an off smell. Unfortunately, the sauce doesn't freeze well.
Video
Notes
Note 1: Fresh herbs: The fresh herbs are optional -- if you have access to them, throw 'em in and if not, the sauce is still tasty! We love fresh mint, dill, parsley, or a combination of any of the above.Note 2: Serving suggestions: Enjoy a spoonful straight from the bowl, enjoy with grilled meat -- chicken, beef, pork, and lamb on a gyro, enjoy as a dip for veggies (grilled or raw), enjoy with pita chips or fresh warm pita, spread on a sandwich or wrap.