Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

• 16 ounces plain yogurt
• 1 medium cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• 5 to 6 mint leaves, finely minced

• Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid.
• In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint.