Begin by grating your medium cucumber into a large mixing bowl using a box grater or food processor.

Squeeze out excess moisture from the grated cucumber using clean hands or a cheesecloth.

Add the drained cucumber to the mixing bowl along with Greek yogurt, grated garlic, and chopped dill.

Pour in a tablespoon of olive oil and juice from half a lemon, followed by a pinch of sea salt.

Mix all the ingredients together until smooth and well combined.

Taste your tzatziki sauce and adjust the seasoning if needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Transfer any leftovers to an airtight container and store in the refrigerator for up to one week.