Creamy Tzatziki Sauce with Toasted Flatbread

Prep Steps

• 1 clove garlic {do:mince}
• 1 tbsp fresh mint {do:chop}
• 1 tbsp fresh dill {do:chop}

Salt the Cucumber

Finely grate into a sieve set over a bowl...

• 1/2 cucumber

Toss with and let sit at least 10 minutes to draw out the water...

• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}

Mix the Sauce

In a bowl, stir together...

• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tbsp red wine vinegar
• 1 1/2 tbsp lemon juice
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh dill, chopped

Note: Using dried herbs? Use 1 tsp each of dried mint and dill in place of the fresh.

Squeeze as much water as you can from the cucumber, then stir it into the sauce. Season to taste with salt and pepper. Cover and chill until serving; the flavor gets better as it sits.

Toast the Flatbread

Toast in a dry skillet until warm and lightly crisp, about 1 minute per side, then cut into wedges...

• 3 gyro flatbreads

Serve with the tzatziki, sprinkled with a little extra mint and dill.