Salt the cucumber

• Grate the cucumber (peeled or unpeeled, as you prefer) into a bowl.
• Add a good pinch of salt and mix quickly.
• Leave to rest so the cucumber releases its water.

Squeeze out the water

• Squeeze the grated cucumber firmly by hand or in a clean cloth.
• Squeeze as much as possible so the tzatziki doesn't turn runny.

Mix the yogurt base

• Put the Greek yogurt in a bowl with the grated garlic.
• Add the olive oil and white wine vinegar and stir well.

Combine and season

• Stir the squeezed cucumber and chopped dill into the yogurt.
• Season with a touch more salt and some white pepper.
• Serve with grilled meats, gyros or plain.