Start with the cucumber: wash it well, then grate it using the large holes of a box grater. Sprinkle with a little salt to help draw out the liquid, and tilt the bowl to let the liquid drain.

In another bowl, add the 2% Greek yogurt, grate the garlic clove using the fine side of the grater, finely chop the dill, and add the olive oil and salt. Once the cucumber has released its liquid, squeeze it by hand to remove excess moisture, then add it to the bowl. Mix everything well and refrigerate.

When serving, garnish with cucumber peel and a sprig of dill.