Peel and de-seed the cucumber. Cut into small dice, place into a sieve placed over a bowl.
Salt the cucumber and leave for at least 20 minutes. This will allow the cucumber to lose some of its water, resulting in a dryer, creamier final product.
Meanwhile, peel and grate the garlic using a fine grater. Finely chop the dill and set aside.
After 20 min the cucumber should be ready. Using something flat, gently press the cucumber to extract a little more moisture.
Place the vinegar in a bowl and slowly whisk in the yoghurt, add the remaining ingredients, mix well and serve drizzled with a little good quality olive oil.
«Be sure to use full fat Greek (not Greek style) yogurt, as this will yield the creamiest of dips.»