Tzatziki is one of those things you can’t make too far ahead or you risk wateriness, so don’t make this until the day of the party, and be sure to really squeeze that cucumber dry. Dress the vegetables very lightly – just enough to coat, no more – to keep them crisp and beautiful all day long.

Having a little extra fat on the pork is especially nice if you’re making this the day ahead and rewarming; it stays juicy and moist on its own, without adding extra liquid. Toasting the spices makes a huge difference in your flavor, too, so don’t cheat and skip that step.