Line a bowl with thick absorbent kitchen paper or a muslin cloth. Peel and deseed the cucumber. Grate the cucumber into the lined bowl.
Once grated, bunch up the paper or cloth and squeeze the excess cucumber water.
Place the grated cucumber into another bowl along with the yoghurt, garlic, vinegar, olive oil, dill and salt. Mix well, cover and place in the refrigerator. (Note 5)
Serve after a few hours with pork souvlaki, pita bread, vegetables or crackers.
Video
Notes
You can also substitute with 2 Lebanese cucumbers
You can use low-fat Greek yogurt or a plant-based yogurt if vegan
Can sub for lemon juice - try 1 teaspoon and adjust for tartness
While dill gives tzatziki it's distinct flavour, you can also use mint
Once everything is combined I recommend you place the tzatziki into the fridge and let it rest a little while. It's a good idea to make this the day before. That way all the flavours get to develop really well.