Prepare the cucumber: Grate the cucumbers using a box grater or food processor. Alternatively, dice into small, pea-sized pieces.

Place the grated or diced cucumber in a fine-mesh strainer or colander. Sprinkle generously with salt and toss to distribute evenly.

Let the cucumber sit for 10-15 minutes to allow the salt to draw out excess moisture.

Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the cucumber. This step is crucial to prevent watery salad.

Make the dressing: In a large mixing bowl, combine Greek yogurt, minced garlic, lemon juice, and olive oil. Mix until smooth and well combined.

Add salt, white pepper, chopped dill, and chopped mint. Stir to distribute the herbs evenly.

Combine: Add the thoroughly drained cucumber to the yogurt mixture. Stir gently to combine without breaking up the cucumber pieces too much.

Taste and adjust seasonings as needed. Add more salt, lemon juice, or herbs to achieve your preferred balance.

Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving. For best results, make 2-4 hours ahead to allow flavors to meld.

Stir gently before serving. Garnish with additional fresh herbs if desired. Store in an airtight container in the refrigerator for up to 4 days.