Grate 1 English cucumber using a box grater. Place the grated cucumber in a fine mesh sieve over a bowl, sprinkle with a pinch of salt, and let it sit for 10 minutes to draw out moisture.

Squeeze out excess water from the cucumber using a clean kitchen towel or your hands.

In a medium mixing bowl, combine the strained cucumber with 2 cups of Greek yogurt.

Stir in 2 tbsp fresh dill, 2 cloves minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/2 tsp kosher salt until evenly distributed.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend before serving.