Peel the cucumber then grate with the large blades of a box grater. Transfer into a sieve and sprinkle with ¼ teaspoon sea salt. Let it sit for 10-15 minutes to drain its liquid. Using the back of a wooden spoon, press to squeeze out as much moisture as possible.
Step 2
Finely chop the dill and mince 1 clove of garlic. Place the Greek yogurt, 2 tablespoons olive oil, apple cider vinegar, garlic, dill, and grated cucumber in a medium-sized bowl. Thoroughly stir to combine.
Step 3
Transfer to a serving dish. Drizzle with extra virgin olive oil for extra presentation marks (optional). Leave to chill in the fridge until ready to serve.