Begin by peeling and seeding your cucumber. Chop it into small chunks and place in a mixing bowl.

Sprinkle the chopped cucumber with salt, mix well, and let it sit in a fine mesh sieve over a bowl for about 15 minutes.

In a large mixing bowl, combine the drained cucumber with Greek yogurt, minced garlic, lemon juice, and olive oil. Stir well.

Add red wine vinegar, chopped dill, and a pinch of salt and pepper to the mixture. Stir until well-distributed.

Taste the tzatziki and adjust the seasoning. Add more salt, pepper, or lemon juice if needed.

Refrigerate the mixture in an airtight container for at least one hour before serving.

When ready to serve, stir the tzatziki and enjoy it with fresh veggies, warm pita bread, or as a topping for grilled meats.