Easy Greek Tzatziki

Put yogurt in a small mixing bowl. Peel cucumber and grate finely. Place in a colander, and press out all the juices you can. Leave to sit and drain more while you mince the garlic and chop the dill. Add drained grated cucumber, garlic, dill and lemon juice to yogurt in bowl. Stir to combine, and salt to taste. Add a splash of olive oil, stir again, and refrigerate briefly until ready to serve. Serve as a side with grilled meats, or as a dip. This is best made fresh. It doesn’t keep well overnight in the fridge; the yogurt absorbs too much cucumber and garlic flavor, so it’s best to make fresh, small amounts at a time.