Step 1

Set a colander in a medium bowl, then set a box grater in the colander. Grate the cucumber halves on the grater's large holes, rotating and grating only down to the seedy core. Discard the cores. Sprinkle the shredded cucumber with 1 teaspoon salt and toss. Set aside to drain for 10 minutes.

Step 2

Meanwhile, in a medium bowl, whisk the yogurt, oil, garlic, mint, dill and vinegar.

Step 3

A handful at a time, squeeze the shredded cucumber to remove as much liquid as possible, then set on a cutting board; reserve 2 teaspoons of the cucumber liquid. Finely chop the squeezed cucumber, then stir into the yogurt mixture. Stir in the reserved cucumber liquid and ½ teaspoon salt. Transfer to a serving bowl and sprinkle with additional mint and dill.