This version of Tzatziki is simple and doesn't need to chill overnight - but it's also delicious the next day. You can use it as a sauce, dip or on sandwiches or wraps.
1.5 cups of full fat Greek yogurt
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
2 garlic cloves, peeled and finely diced
Juice of half a lemon
Salt to taste
Half a cucumber
Fresh dill (optional)
Combine the first six ingredients in a bowl and set in the fridge.
Finely grate the cucumber into a sieve over the sink. Press down on the grated cucumber with a paper towel, to remove as much moisture as possible.
When you're ready to serve, mix the grated cucumber into the yogurt mixture. Add some dill to the mixture or as garnish, if desired.