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Peel the cucumber and grate it using the coarsest side of a grater.
Sprinkle the grated cucumber with a pinch of salt and let it sit for 10-15 minutes to draw out the moisture.
Squeeze the excess liquid out of the cucumber using a cloth or paper towels.
In a bowl, mix the drained cucumber with 1.5 cups of Greek yogurt.
Add a squeeze of fresh lemon juice, a pinch of cayenne pepper, and 1 teaspoon of crushed garlic.
Finely chop fresh dill and parsley, and mix them into the yogurt mixture.
Season with salt and pepper to taste.
Let the tzatziki sit for a few hours or overnight to allow the flavors to infuse.
Before serving, drizzle a little extra virgin olive oil over the top and garnish with a pinch of cayenne pepper and a sprig of dill.