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Peel the cucumber and use a box grater to grate it – it should measure about ¾ cup of grated cucumber. – you may not need to use the entire cucumber.
Place the grated cucumber in a fine mesh siv that’s fitted over a bowl, sprinkle it with a good amount of salt and stir. Allow it to sit for 15 minutes while you prepare the remaining ingredients. Once it has sat for 15 minutes it will have released a lot of cucumber water, use a spoon to press out any remaining water from the cucumbers and discard the cucumber water.
Add all of the ingredients to a medium mixing bowl, the Greek yogurt, garlic clove, red onion, dill, lemon juice, drained grated cucumber, olive oil and salt and pepper. Stir until everything is well combined. Taste and adjust seasoning as needed.
Serve with pita chips, pita bread, or fresh cut veggies such as cucumber, carrots, and celery – my fave is pita bread or pita chips. Or serve on gyros, sandwiches, burgers, on salads, anywhere you want a little Greek flare. The sauce will keep in the fridge for up to 4 days.