Grate the Cucumber coarsely (peel first if you prefer) and place it in a bowl; sprinkle with Fine Sea Salt and let sit for 10 minutes to draw out excess moisture.
Squeeze the salted cucumber firmly in a clean kitchen towel or several layers of paper towel until mostly dry, then transfer the drained cucumber to a mixing bowl.
Add the Full-Fat Greek Yogurt to the bowl with the cucumber and stir to combine.
Finely mince or press the Garlic and stir it into the yogurt mixture, adjusting the amount to taste.
Chop the Fresh Dill and fold it gently into the mixture for a fresh herb aroma.
Stir in the Extra-Virgin Olive Oil and Red Wine Vinegar, then season with freshly ground Black Pepper; taste and add a pinch more salt if needed.
Cover and refrigerate for at least 30 minutes (up to a few hours) so the flavors meld and the dip firms slightly.
Before serving, give the tzatziki a final stir and optionally drizzle a little extra olive oil and sprinkle a few dill fronds on top for garnish.
