Tzatziki: The Real Greek Deal

First, strain your yogurt. Place the Greek yogurt in a fine-mesh sieve lined with cheesecloth or a coffee filter over a bowl. Let it drain in the refrigerator for at least 30 minutes, or up to 2 hours, to remove excess whey. This makes it thick.

While the yogurt strains, grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This is very important, don't skip it.

Peel and finely mince the garlic cloves, or use a garlic press. Chop the fresh dill finely.

In a medium bowl, combine the strained yogurt, squeezed cucumber, minced garlic, and chopped dill.

Add the Greek extra virgin olive oil and red wine vinegar. Season with salt and black pepper to your taste. Start with a little, then add more if needed.

Stir everything together until well combined. Taste and adjust seasonings as necessary.

Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled.