Ingredients

• 3 Persian or 1/2 English hothouse cucumbers, cut into 1/4-inch pieces
• Kosher salt
• 1 cup plain whole-milk Greek yogurt
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, lightly crushed
• 1/4 cup chopped mint

Instructions

1. Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
2. Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15–20 minutes; discard garlic. Stir in mint just before serving.
3. Tzatziki (without mint) can be made 3 days ahead. Cover and chill.