First I grate cucumbers using large holes of a box grater. I wash it properly and do not peel it. This gives a nice texture and those lovely green specks in the sauce.

Next, I squeeze out extra water before mixing it with yogurt. Make sure to drain out the water properly otherwise tzatziki is liquidy and watered down.

Mix in greek yogurt. You can use regular yogurt as well but make sure to drain out extra water by placing yogurt in a muslin cloth placed in a mesh strainer over a bowl.

Add the yogurt, dill leaves, mint leaves, salt, extra virgin olive oil, lemon juice.

Mix all of these and allow the tzatziki to rest for 5 minutes for flavours to meld. You can serve it immediately or chill for some time in the fridge before serving.