Cool, crisp cucumber gets grated and squeezed dry, then folded into a thick, tangy yogurt base brightened with fresh lemon juice and garlic for that classic tzatziki tang. Fresh dill and a little mint keep things herby and fresh, while a good drizzle of olive oil rounds out the richness. A quick chill in the fridge lets everything meld into a creamy, cool dip that's just as good spooned over grilled meats and vegetables as it is scooped up on its own. This one is a genuinely solid pick for a Whole30 spread, since it leans on real produce and simple seasoning rather than anything processed. Finish with a pinch of oregano and an extra glug of olive oil right before serving for a little Mediterranean flair.
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Grate the cucumber on the large holes of a box grater. Transfer to a fine-mesh strainer set over a bowl, toss with 1/2 tsp salt, and let stand for 20ā30 minutes until the cucumber has released most of its liquid.
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly until very little liquid remains ā the cucumber should feel almost dry to the touch.
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