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Grate 1½ packed cups cucumber using the large holes of a box grater. Keeping the peel adds color and a slight crunch to the sauce.Next, drain the cucumber by squeezing out excess liquid with your hands. This step is key to preventing a watery tzatziki and ensuring a rich, creamy texture.
Add the cucumber, 1 cup Greek yogurt, 2 tablespoon dill, 1 tablespoon mint, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic, and ½ teaspoon salt to a mixing bowl.Stir to combine then taste and adjust for salt.
If you can, let it rest for 30 minutes in the fridge to allow the flavors to meld. Spread on a serving plate, drizzle with extra virgin olive oil and fresh herbs. You can add a pinch of paprika for color.It's delicious with warm pita or crunchy pita chips.