Peel the cucumber. Slice it lengthwise and use a spoon to scrape out the watery seeds (especially if using a larger cucumber). Coarsely grate the cucumber on the large holes of a box grater or pulse 2–3 times in a food processor until shredded.

Drain excess moisture

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with a pinch of salt, let sit for 5 minutes to draw out liquid, then press or squeeze firmly to remove as much moisture as possible. Transfer the drained cucumber to a bowl and measure — you should have about 1 cup packed.

Assemble the Cacik

Combine yogurt and aromatics

In a medium bowl, place 2 cups Greek yogurt. Add the minced garlic, chopped mint, chopped dill, lemon juice, and 1/2 teaspoon vinegar. Stir to combine.

Incorporate cucumber

Fold the drained grated cucumber into the yogurt mixture until evenly distributed.

Season and finish with olive oil

Add 3/4 teaspoon sea salt and 1/4 teaspoon black pepper (adjust to taste). Stir well, then drizzle in 2 tablespoons extra-virgin olive oil and fold to incorporate. Taste and adjust seasoning (salt, lemon) as needed.

Rest for flavors to meld

Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to allow flavors to meld. Cacik can be made up to 24 hours ahead; if it thickens too much, loosen with 1–2 tablespoons cold water or milk when serving.

Serve

Transfer chilled cacik to a serving bowl. Make a shallow swirl in the surface, drizzle with the optional 1 tablespoon extra-virgin olive oil, and sprinkle with smoked paprika or sumac if using. Garnish with dill sprig(s) or mint leaves. Serve chilled alongside grilled meats, flatbreads, roasted vegetables, or as a dip.