Is it a sauce? A dip?
We called it a salad and ate it for lunch, with pita bread and a plate of sliced tomatoes.
You will all have your own favorite recipes for this Greek refreshment of yogurt, cucumbers and seasonings.
All I want to do today is tell you my excellent new way (I just blurted it in my brain this morning) of cutting the cukes.
You want peeled, seeded cukes. Diced. Sigh. All that trimming.
Here's the short cut: Peel the cukes with your vegetable peeler. (Put the peels in your compost container, of course.) Now, just continue shaving the cucumber with the peeler, into thin ribbons, all the way down the length of the thing, turning to get all sides, but stopping before you run into the seedy core. You will then have a tube of seedy material. (We saved ours, cut it up, and used it to flavor cold water for drinking.)
Now you have a bit of a mess of cucumber ribbons. Take a knife and hack them into lengths that please you. Cranky liked little squares; I might have liked drapier pieces but I was not in charge. I did, however, clean my plate (and I loved the little squares).
They are so beautiful, they add a whole new tactile pleasure to the tzatziki.
I don't know how to say much in Greek, so I will say Zorba!