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1
Grate the cucumber on the large holes of a box grater into a bowl.
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2
Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl.
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3
Let stand for 10 minutes.
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4
Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl.
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5
Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber.
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6
Stir to combine and add more salt and pepper to taste.
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7
Transfer to a shallow serving bowl.
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8
Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl.
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9
Sprinkle the mixture over the cucumber mixture.
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10
Serve the dip with warm pita or vegetable chips.
