Trim off the ends of the cucumber and cut it in half crosswise. Use the large holes of a grater to shred into pieces. Alternatively, chop into very fine shreds. Measure out 1 cup (7 ounces, 202g) for the recipe.
Set a fine-meshed strainer over a bowl. Add the shredded cucumber and salt, gently stir to combine. Let sit for 30 minutes to drain. Use the back of a spoon to press down on the shreds to remove most of the excess moisture.
In a medium bowl, whisk the yogurt, lemon juice, olive oil, chopped dill, garlic, vinegar, and pepper. Stir in the drained cucumber. Season to taste with salt and pepper.
Cover and refrigerate for a least 1 hour before serving, or up to 5 days.
Recipe Yield: 2 cups
Serving Size: ¼ cup
Storing: Store in an airtight container in the refrigerator for up to 5 days. Stir before using.