Preparation

• Toss ½ medium peeled and grated English cucumber and ½ teaspoon of the kosher salt together in a medium bowl. Let sit for 5 minutes. Transfer to a clean, lint-free kitchen towel and squeeze to remove the excess liquid. Discard the liquid and return the cucumber to the bowl.
• Stir in 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon extra-virgin olive oil, 1 teaspoon white wine vinegar, 1 tablespoon finely chopped fresh dill fronds, 1 teaspoon finely chopped fresh mint leaves, and the remaining ½ teaspoon kosher salt.
• Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors time to meld. Taste and season with more kosher salt or vinegar as needed. Drizzle with more olive oil and top with more chopped herbs if desired. Serve with warm pita bread or vegetables if desired.