In a small mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, and a pinch of salt and pepper. Whisk until smooth and creamy.

Slice the cucumbers lengthwise, then cut into 1/8-inch thick half-moons.

Finely chop the dill and thinly slice the red onion.

In a large salad bowl, combine the cucumber slices, dill, and onion. Toss gently.

Pour the dressing over the salad and use a spatula to toss until coated.

Serve immediately or chill in the refrigerator for about 30 minutes before serving.