Prep the Cucumber: Peel the cucumber, slice it in half lengthwise, and use a spoon to scrape out the seeds.
Grate the cucumber flesh using a box grater.
Place the grated cucumber in a clean kitchen towel or cheesecloth, gather it into a ball, and squeeze firmly to remove as much excess water as possible.
Transfer the dry cucumber shreds to a medium bowl. 2.
Combine and Chill: Add the Greek yogurt, minced garlic, fresh dill, and salt to the bowl with the cucumber.
Stir until everything is thoroughly combined.
Cover the bowl and chill for at least 30 minutes to allow the flavors to meld and develop. 3.
Garnish and Serve: Just before serving, give the tzatziki a final stir and garnish with the minced fresh parsley.
Enjoy!
Do not skip squeezing the cucumber. This is the most critical step to prevent a runny tzatziki.
Squeeze out more liquid than you think you need to.
Let the dip rest in the refrigerator for at least 30 minutes, but an hour or two is even better. This time allows the flavors of the garlic and dill to fully bloom.
