Grate the ½ English cucumber into a bowl, sprinkle with ¼ teaspoon salt, and let it sit for 10 minutes to draw out excess moisture.

Combine 4 grated garlic cloves with 1 ½ tablespoons of lemon juice and let rest for 5 minutes.

In a mixing bowl, add 2 cups of Greek yogurt, garlic-lemon mixture, 2 tablespoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk until smooth.

Fold in drained cucumber, 2 tablespoons of dill, and 1 tablespoon of mint.

Cover and refrigerate for at least 1 hour before serving.