2 c. Greek yogurt, or 2 c. regular plain yogurt, strained. To strain yogurt, line a colander with coffee filters. Dump yogurt over the filters, stick in the fridge for a couple hours. You’re trying to replicate the creamy texture of Greek yogurt but you don’t HAVE to…..
1 cucumber, peeled, shredded and then the liquid squeezed out with your hands (you can twist it up in a tea towel too to get the water out)
garlic, to taste (1 or more tsp minced)
1 Tb EVOO
2 tsp apple cider vinegar
bit of salt
Combine, let sit a few mins for flavors to combine, and then OPA!!
Hawk's Nest Creations 
Heidi @ homeingreece
January 29, 2012 at 2:52 pm
I love tzatziki… I make it all the time, like this + chopped dill. Yum!
hawksnestcreations
February 25, 2012 at 8:58 am
Interesting, I usually only like dill on salmon. I’m new to this whole bloggy thing, but I do like your posts. They’re quite interesting. I lived in Ukraine during the 1992-1993 school year so I had *some* exposure to a way different method of food prep. It wasn’t as bad as your wartime cuisine post, but items were scarce at times…. no prepackaged food…. and OMG, we made DO!!!