Tzatsiki
['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']
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.
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.
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.
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