Cool cucumber gets grated, salted, and pressed until nearly dry, then folded into a garlicky, herb-flecked dip that's brightened with fresh lemon juice and a good drizzle of olive oil. A short chill lets the dill and garlic fully mellow into the base, so every spoonful is tangy, cooling, and packed with texture. Crisp cucumber rounds fanned out alongside make the perfect scoop, turning this into a light, refreshing snack or an easy side for grilled dinners. It's simple, herby, and satisfying enough to make on repeat — and it's a solid pick for a dairy free spread.
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Grate the tzatziki cucumber on the large holes of a box grater into a fine-mesh strainer set over a bowl. Toss with 1/2 tsp salt and let stand for 30 minutes, then press firmly with the back of a spoon or squeeze in a clean kitchen towel until most of the liquid is expelled — the grated cucumber should feel nearly dry.
In a mixing bowl, stir together the Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, and olive oil until fully combined. Season with 1/4 tsp salt and black pepper, then taste and adjust seasoning as needed. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
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