Step 1

Peel the cucumber and slice it in half lengthwise.

Step 2

Use a spoon to scrape out the seeds, then grate the cucumber using a box grater.

Step 3

Place the shredded cucumber in a clean tea towel or cheesecloth and squeeze out as much liquid as possible. This prevents a watery tzatziki.

Step 4

In a medium mixing bowl, stir together the drained Greek yogurt, shredded cucumber, salt, minced garlic, olive oil, and lemon.

Step 5

Mix until well combined.

Step 6

Cover the bowl and refrigerate for at least 30 minutes before serving.

Step 7

Top with dill, and optionally additional olive oil when serving.

Step 8

Serve as a dip for pita bread, grilled meats, or fresh vegetables.

Step 9

Store leftover tzatziki in an airtight container in the refrigerator for up to 5 days.