Drain the yogurt through a cheesecloth in a colander, and let sit for 2 hours. Discard the resulting liquid and set the yogurt aside.

While the yogurt drains, drain cucumber in a separate colander for 30 min. (add salt if desired). Press excess water out of the cucumber, rinse with cold water, and blot dry with a paper towel. Discard excess water and set cucumbers aside.

Add garlic, tomato, onion, and salt and pepper to a medium-to-large salad bowl and stir.

Combine tomato mixture with cucumbers and yogurt in a larger salad bowl. Add mint and dill. Toss thoroughly, but gently.

Refrigerate for 20 min. and serve.

Note: For a creamier salad, puree another cucumber and add to salad in final step. For a thicker salad, use less yogurt.