In a medium-sized bowl mix the yogurt, garlic, olive oil, white wine vinegar and a large pinch of salt. Cover and chill in the fridge for 2-3 hours to allow the flavours to develop.
Grate the cucumber into a bowl, sprinkle with a teaspoon of salt and mix well. Leave to stand for a few minutes then tip into a fine mesh sieve suspended over a bowl and leave to drain for about an hour in the fridge.
Take the drained cucumber out of the fridge and stir into the yogurt mixture along with the fresh dill and mint. Taste and adjust the seasoning if necessary. Chill until ready to serve.
Wash and slice your choice of fresh vegetables and arrange on a wooden board or serving plate. Pour the tzatziki into a large bowl and garnish with a few dill fronds and some mint leaves. Place the dip and vegetables in the middle of the table and let your guests help themselves.
