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Shred the cucumber using the coarse side of a cheese grater, then place it in a strainer. Sprinkle with a generous pinch of salt, stir well, and let it drain over a bowl for about 20 minutes.
After the draining period, remove excess moisture by either squeezing the cucumber shreds in your hands or wrapping them in a clean kitchen towel and pressing out the liquid. Transfer the squeezed cucumber to a medium bowl.
Combine the shredded cucumber with Greek yogurt, finely minced garlic, olive oil, and lemon juice. Stir thoroughly to mix.
Season the sauce with salt and white pepper to taste, then it's ready to serve.