Use a box grater to manually grate the cucumbers or finely chop them in a small food processor. Toss grated cucumbers with ½ teaspoon kosher salt. Spoon into a cheese cloth and squeeze dry.

In a large mixing bowl, combine garlic with remaining ½ teaspoon salt, white vinegar, and olive oil. Mix to combine.

Add grated cucumber to the garlic mixture. Stir in yogurt, a pinch of white or black pepper, and fresh herbs (if using). Combine well.

Cover and refrigerate for 30 minutes to 2 hours before serving to thicken and meld flavors.

Before serving, stir tzatziki sauce, transfer to a bowl, and drizzle with extra virgin olive oil. Serve with veggies or pita.