1peel, remove seeds, and chop cucumber into chunks. put in a colander in the sink and sprinkle with kosher salt. let sit and drain for about 30 minutes. dry thoroughly with paper towels, then chop finely.
2combine cucumber with yogurt, garlic, lemon juice and dill.
3refrigerate for at least 2 hours before serving. sauce can be kept in fridge in an airtight container for up to 3 days