• 1 seedless cucumber (English or European)
• 3 cups whole fat Greek yogurt
• 2 lemons, juiced and zested
• 3 garlic cloves, grated
• 1 teaspoon sea salt
• Pinch of black pepper
• Extra virgin olive oil to garnish
Place all of the yogurt in the middle of a bandana. Bring up the four corners. Tie two ends with two other ends. Make sure no yogurt can escape. Place the bandana on a metal strainer and the strainer in another container or bowl. Place something heavy over the bandana so it will help strain/press excess water (whey) out of the yogurt. Strain for at least one hour. Slice the cucumber down the middle, so you have two long pieces. Cut off the ends. Depending how large the cucumbers are, slice the long way again twice. The goal is to be able to have ½-inch or slightly smaller cubes. Once the yogurt, cucumbers, garlic and the juice and zest of the lemons are prepped, place these and remaining ingredients in a big bowl and mix together. Tzatziki can be served right away, but tastes even better after it's been stored in the fridge overnight. Serve with a drizzle of olive oil on top.