This is the one sauce you must make. It's a classic and very easy to prepare, but be sure you use only a superior quality Greek yogurt or labne spread. I cannot emphasize this strongly enough—it makes all the difference.

　　

Ingredients

Makes 1 quart

　　1 English cucumber, peeled

　　10 cloves garlic, smashed and finely chopped

　　1 cup distilled white vinegar

　　4 shallots, thickly sliced

　　1 cup small, picked sprigs dill

　　2 1/2 cups strained or Greek yogurt or labne spread

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons fresh lemon juice

　　Kosher salt and cracked black pepper

　　

Step 1

Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl.

　　

Step 2

In a food processor, combine the garlic, vinegar, shallots, and dill. Pulse until finely chopped but not puréed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. You can store Tzatsiki in a covered, clean jar in the refrigerator for up to 1 week.

　　

Step 3

The Wedge: Smear some Tzatsiki onto a pita triangle. Top with a tiny pinch of dry Greek oregano, a few pieces of diced tomato or a halved grape or cherry tomato, and a few salami matchsticks.

　　Reprinted with permission from How to Roast a Lamb: New Greek Classic Cooking by Michael Psilakis, © October 2009 Little Brown