Prepare the Cucumber:

1. Grate Cucumber: Using a box grater (large holes), grate the cucumber into a bowl. If using regular cucumber, peel and seed it first. English cucumber can be grated with skin on.
2. Remove Excess Water: This is THE most important step! Place grated cucumber in the center of a clean kitchen towel, cheesecloth, or several layers of paper towels. Gather the edges and twist tightly, squeezing out as much liquid as possible. You should extract at least ¼ cup of water—the more you remove, the thicker your tzatziki will be. Set squeezed cucumber aside.

Mix the Tzatziki:

3. Combine Base: In a large mixing bowl, add the Greek yogurt (2 cups).
4. Add Cucumber: Add the squeezed, drained cucumber to the yogurt.
5. Add Garlic: Add minced or grated garlic (start with 2 cloves—you can add more later if desired).
6. Add Herbs and Lemon: Add chopped fresh dill (2 tablespoons), fresh lemon juice (1 tablespoon to start), and olive oil if using (1-2 tablespoons).
7. Season: Add salt (½ teaspoon) and black pepper (¼ teaspoon).
8. Mix Thoroughly: Stir everything together until completely combined and uniform. The mixture should be thick and creamy with cucumber and herb pieces throughout.
9. Taste and Adjust: This is crucial! Taste the tzatziki and adjust seasonings:
   • Need more garlic? Add another clove (minced/grated)
   • Need more tang? Add more lemon juice (½ tablespoon at a time)
   • Need more salt? Add a pinch at a time
   • Need more dill? Add another tablespoon
   • Too thick? Thin with a little olive oil or water
10. Rest for Best Flavor: Cover and refrigerate for at least 30 minutes before serving if time allows. This resting period allows the garlic and herbs to infuse into the yogurt, creating more cohesive, developed flavor. (If you’re in a rush, you can serve immediately, but it’s better after resting!)
11. Stir Before Serving: Give it a good stir, then transfer to a serving bowl. Drizzle with a little extra olive oil and sprinkle with fresh dill for presentation.