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Use a box grater to manually grate the cucumbers or use a small food processor to finely chop the cucumbers.
Toss the grated cucumbers with ½ tsp kosher salt.
Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry.
In a large mixing bowl, place the garlic with remaining ½ tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
Add the grated cucumber to the bowl with the garlic mixture.
Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using).
Stir to combine well.
Cover and refrigerate for 30 minutes to a couple of hours before serving.
When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl.
Drizzle with more extra virgin olive oil, if desired.
Serve with your favorite veggies, pita chips or wedges.