Mix yogurt with olive oil and vinegar until smooth.
Rinse cucumber well and grate coarsely with peel.
Sprinkle salt over cucumber and let sit for a few minutes. Squeeze cucumber in a kitchen towel or crepe cloth and pour away excess liquid.
Add crushed garlic, grated cucumber and a few sprigs of coarsely chopped dill and stir through.
If desired, refine with olive oil, lemon juice or a little mint.
Preparation Tip:
The higher the fat content in the yogurt, the more aromatic and creamy the tzaziki!
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