Servings: 4 to 6

16oz plain Greek yogurt 16oz plain Greek yogurt
1 medium cucumber (or 4-5 mini seedless cucumbers) 1 medium cucumber (or 4 to 5 mini seedless cucumbers)
1 Tbsp olive oil 1 Tbsp olive oil
2 tsp red wine vinegar 2 tsp red wine vinegar
pinch of salt pinch of salt
5-6 mint leaves, finely minced 5 to 6 mint leaves, finely minced

Place the yogurt in a clean tea towel and gather the edges together. Suspend over a bowl and place in the refrigerator for at least 2 hours. The longer it sits, the more moisture will be pulled out of the yogurt making the resulting sauce thicker.
While the yogurt is resting, prepare the cucumber (or mini cucumbers). If you do not want to peel the cucumber(s), be sure to rinse them before seeding and chopping. Place the chopped cucumber in another clean tea towel, gather the edges, and squeeze to remove the liquid. Discard the liquid. You can let the cucumber rest in the tea towel over a bowl until the yogurt is ready.
In a medium mixing bowl, add yogurt, cucumber, olive oil, red wine vinegar, salt, and mint. Stir well to combine. It the sauce is too thick, add small amounts of olive oil and red wine vinegar (no more than ¼ to ½ teaspoon) at a time until the sauce is the desired consistency.

Regular tzatziki sauce would also include approximately 5 cloves of garlic, minced.  Regular tzatziki sauce would also include approximately 5 cloves of garlic, minced.