Tzatziki Sauce with Mint Prep Time: 45 minutes Ingredients - 16 ounces plain yogurt - 4 garlic cloves - 6 mint leaves - 1 pinch kosher salt - 1 tablespoon olive oil - 2 teaspoons red wine vinegar - 1 cucumber - medium size    A flavorful cucumber and yogurt sauce that goes great with lamb and makes a delicious dipping sauce for toasted pita bread. It is commonly added to gyros to give them an extra special flavor.   Directions Line a colander with paper towels and pour the yogurt into the paper towels. Allow this to sit, in a bowl for moisture to drain into, in the refrigerator for at least 2 hours or overnight.	1

	This will allow any excess moisture to drain from the yogurt and help the sauce from becoming too watery. Mince the 4 garlic cloves and place in a medium size bowl. Add a pinch of salt. Remove the mint leaves from the stem and gather them together. Finely mince the mint leaves and then add it in with the garlic. Pour the oil and vinegar in the bowl with the other ingredients and stir together. Peel the cucumbers and cut out the seeds. Dice into 1/4 inch pieces. Using several paper towels, squeeze the excess moisture from the cucumbers and then add them in with the other ingredients. Remove the yogurt from the refrigerator and gently stir it into the other mixture until well blended. Store the tzatziki sauce in an airtight container in the refrigerator for up to a week.	2