Preparation

• Use a box grater to manually grate the cucumbers or use a small food processor to finely chop the cucumbers. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or double thickness napkin and squeeze dry.
• In a large mixing bowl, place the garlic with the remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
• Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, a pinch of white or black pepper, and the fresh herbs if using. Stir to combine well.
• Cover and refrigerate for 30 minutes to a couple hours before serving to thicken the sauce and meld the flavors.
• When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl. Drizzle with more extra virgin olive oil if desired. Serve with vegetables or pita chips.