To seed or not to seed: Most tzatziki recipes will advise removing seeds which I used to do however, I have made this recipe so many times and have found that the seeds work just fine - just finely chop the cuc/s and don't be tempted to use a blender to mix (hand mix only to retain chunky consistency that is not too watery).
Seasonings: The seasonings for tzatziki vary quite a bit. The most common ones you'll come across are fresh dill, parsley and mint. Sometimes a dash of oregano powder is added. I have also subed herbes de provence (dry) on occasion. You can play around with these herbs to determine what you like best.
Why Greek Yogurt?: I favour Greek yogurt for its exceptional protein content (and gorgeous texture). All yogurts, regardless of milk fat content, begin the same way - by adding bacterial cultures to milk. Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey. According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt. The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content - even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream). You will pay more for Greek yogurt but I think you will find that you get what you pay for.
Micro greens: I marvel at the array of fresh and beautiful greens that surround us here in the Golden State. Local micro greens that are said to have originated here. Smaller than baby greens (they are really tiny and delicate yet perfect in their formation) micro greens provide a spectrum of leaf flavors, from sweet to spicy and peppery. They are also known for their diverse colors and textures adding not only flavor but visual beauty to sandwiches, salads and recipes generally. You'll occasionally find them in grocery stores when seasonal and usually at markets.