Grate the cucumber using the large grates of a grater. Place grated cucumber in a colander in the sink. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release it's liquids for 15 minutes.
Mix the yogurt, minced garlic clove, 2 tablespoons white wine vinegar and 3 tablespoons of olive oil. Mix well.
Squeeze the cucumber to release all remaining liquid. Add cucumber to the yogurt mix. Stir well.
Season with sea salt and freshly ground pepper to taste. Stir in most of the dill. Mix well and refridgerate for 1-2 hours (see notes).
Serve with some chopped dill on top and a drizzle of extra virgin olive oil.
For better results, after mixing the ingredients, the dip should be put in the fridge. It needs to be cool when served, and leaving it overnight will bind the aromas and flavors of the individual ingredients. The minimum time for tzatziki to be refrigerated is 1 hour.
Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on the products used.