The Best Tzatziki Sauce (in 10 Minutes!)

Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with 1/2 teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.

In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining 1/2 teaspoon kosher salt, fresh dill, and freshly ground black pepper. Stir in the grated cucumber.

Serve immediately, or refrigerate for up to 1 week. To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.