Tzatziki

Trim the ends off the cucumber, peel it, then grate it using a coarse grater.

Place the grated cucumber in a colander, sprinkle with a pinch of salt and drizzle 1 tbsp white wine vinegar over it.

Let the cucumber sit for 20–30 minutes to draw out excess moisture.

After resting, press the cucumber with the back of a spoon or a clean kitchen towel to squeeze out as much liquid as possible.

Transfer the drained cucumber to a large mixing bowl and add the 500 g of full‑fat Greek yogurt.

Stir in the smashed garlic clove, the remaining 2 tbsp white wine vinegar, 2 tbsp olive oil, and the finely chopped dill.

Season the mixture with salt and freshly ground black pepper, tasting and adjusting as needed.

Cover the bowl with plastic wrap and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld.

Before serving, give the dip a quick stir, drizzle a little extra olive oil on top, and optionally garnish with a thyme sprig and an olive.

Serve cold with pita bread, fresh vegetables, or as a sauce for grilled meats.