In a medium mixing bowl, combine Greek yogurt, extra virgin olive oil, and lemon juice. Whisk until smooth and creamy.

Grate in the garlic and add fine salt and freshly ground black pepper to taste. Whisk until well combined.

Thinly slice cucumbers and red onion. Finely chop fresh dill.

In a large mixing bowl, add sliced cucumbers, red onion, and chopped dill. Toss gently to mix.

Pour the creamy dressing over the mixed vegetables. Toss until evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle toss and garnish with additional dill or lemon zest if desired.