Using a potato peeler, peel the cucumber into strands up until you get to the seeds. Throw the seedy center part away. Place the strands of cucumber on a plate, sprinkle the salt on top, mix and let sit for about 15 minutes to draw out the water.
In the meantime, mix the Greek yogurt, crushed garlic, olive oil in a medium bowl.
Then, grab the cucumber and squeeze the remaining excess of water out of it and chop the cucumber strands finely.
Combine the cucumber in with everything else, add salt to taste and let it chill in the fridge for at least an hour or overnight.