My Easier Tzatziki

An easier faster and updated version of my tzatziki, perfect for use on gyros, shawarma, kebabs, souvlaki, and falafel sandwiches or small salads. If you use a towel instead of cheesecloth, don't use a terry cloth type but choose something with a flat weave. This also tastes best if it has time to sit, but I have used it in a hurry.

• Ready In: 15 mins
• Serves: 12
• Yields: 1 1/2 cups

Ingredients

• 1  large cucumbers or 1  English cucumber
• 14  ounces  fage total  Greek yogurt
• 3  tablespoons extra virgin olive oil
• 1  tablespoon  pomegranate red wine vinegar
• 2  tablespoons of fresh mint, minced
• 1  teaspoon kosher salt
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon black pepper
• 1  cheesecloth (or thin towel)

Directions

1. Peel cucumber. Cut into quarters. Slice off seed section if it has seeds.
2. Grate using food processor or small box grater. Place grated cucumber onto about a 12 inch section of doubled cheesecloth, wrap and twist over a bowl and squeeze out liquid using your hands. You will need 1/2 cup dry grated cucumber.
3. Stir together cucumber with all remaining ingredients and adjust your seasonings to taste.
4. Serve cold.