YIELDMakes about 2 cups
3 Persian cucumbers or 1/2 English cucumbers, or 1 regular smooth skinned cuke. I scrape out the seeds unless its unnecessary. Cut the cuke into 1/4-inch or smaller pieces
1 cup plain whole-milk yogurt (Greek style will make it thicker if you wish)
3 tablespoons tasty cold-pressed olive oil
2 tablespoons fresh lemon juice
1 garlic clove, lightly crushed
1/4 cup chopped mint
Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic (or crush it in there for a bigger garlic presence). Stir in mint just before serving.
Tzatziki (without mint) can be made 3 days ahead. Cover and chill.