Cool, crisp cucumber gets salted, drained, and squeezed until nearly dry, then folded into thick Greek yogurt with fresh garlic, lemon juice, and a generous pour of extra-virgin olive oil. Chopped dill brings that classic herbaceous lift, while a touch of white pepper and optional fresh mint round out the flavor without overpowering the cucumber's crunch. A short chill in the fridge lets everything meld into a cool, tangy dip that's just as good spooned over grilled vegetables as it is scooped up with warm pita. It's simple, bright, and built entirely from staples you'd find in any Mediterranean kitchen. This one's an easy, reliable addition to a Mediterranean diet rotation, whether you're serving it as a starter, a sauce, or a fridge staple for the week ahead.
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Grate the cucumber on the large holes of a box grater into a small bowl. Toss with 1/2 tsp kosher salt and let stand for 10 minutes, until the cucumber has released its liquid.
Transfer the salted cucumber to a fine-mesh strainer or a double layer of cheesecloth set over a bowl. Squeeze firmly — by hand or by gathering the cheesecloth and wringing — until very little liquid remains. The cucumber should feel nearly dry to the touch.
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