Begin by peeling a medium cucumber and grating it using a box grater or food processor for a fine texture. Place the grated cucumber in a fine mesh sieve over a bowl, pressing down with a spoon to extract as much moisture as possible.

In a mixing bowl, add the drained cucumber along with 1 cup of Greek yogurt, 2 tablespoons of fresh chopped dill, 1-2 cloves of finely minced garlic, 1 tablespoon of extra-virgin olive oil, and the juice of half a lemon. Sprinkle in kosher salt to taste. Stir everything together until well combined.

Let your tzatziki rest for about 5 minutes to allow the flavors to meld together. Afterward, taste the mixture and adjust the seasoning if needed.

For the best flavor, cover your bowl with plastic wrap or transfer the tzatziki into an airtight container and refrigerate for at least 1 hour.