Ingredients

• 1 English cucumber, peeled
• 10 cloves garlic, smashed and finely chopped
• 1 cup distilled white vinegar
• 4 shallots, thickly sliced
• 1 cup small, picked sprigs dill
• 2 1/2 cups strained or Greek yogurt or labne spread
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• Kosher salt and cracked black pepper

Instructions

1. Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.
2. In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.
3. The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.