makes about 2 cups (480 ml)
Tzatziki is one of the most iconic Greek dishes, and changing it is akin to painting a mustache on the Mona Lisa. So … I’ll say this is an homage to Marcel Duchamp: tzatziki with a few cornichons tossed in.
1 large seedless cucumber, peeled and grated on the large holes of a box grater
Salt
2 cups (480 ml) Greek yogurt, preferably full-fat
4 to 6 garlic cloves, minced
3 tablespoons extra-virgin Greek olive oil
3 small cornichons, minced
1 tablespoon red wine vinegar
¼ cup (13 g) chopped fresh dill
Place the grated cucumber in a fine-mesh sieve lined with cheesecloth, sprinkle lightly with salt, and toss. Cover and let stand in the sink for 1 hour to drain. Gather up the ends of the cheesecloth and twist as far down as possible, squeezing out as much water as possible from the cucumber. Do this several times, until the grated cucumber has exuded most of its liquid.
Empty the yogurt into a medium bowl. Add the cucumber, garlic (use more or less to taste), olive oil, cornichons, vinegar, and dill and stir to combine. Taste and adjust the seasoning with salt if necessary. Cover and refrigerate for 15 minutes before serving.
The tzatziki will keep, covered and chilled, for a day or two before the garlic starts to impart an unpleasant bitterness to the dip.