Tzatziki (Cucumber-Yogurt-Garlic Sauce)

Recorded July 11 2000; revised July 24, 2011.

1 c plain Greek yogurt
1/2 cucumber, peeled, seeded, grated
2 T olive oil
2 t mashed garlic
1 t kosher salt, divided
1/2 t dried dill weed
1 to 3 t red wine vinegar

Mix grated cucumber with a 1/2 t salt. After 10 minutes press the cucumber through a sieve to shed excess water. Make a paste of garlic and salt and add it to a bowl. Stir in the oil, and then the yogurt. Stir in cucumber, a 1/2 t of salt, the dill, and vinegar until well combined. Taste and adjust the seasoning. Thin with a bit of milk if too thick but the sauce should not be runny. Chill and serve.
Great on felafel, a topping on cottage cheese, on a pita sandwich or as a dip for crispy pita points.