Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place in the refrigerator overnight, or for a minimum of 3 to 4 hours so the cucumber can drain.
Put the yogurt into a large bowl. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Put the yogurt mixture in the refrigerator overnight, or for several hours.
In the morning, mix in the grated cucumber to the yogurt mixture and keep refrigerated until ready to serve. You can serve it immediately, but it’s better if you can refrigerate it for a few hours to give the flavors a chance to meld.Serve chilled.