In a small bowl, mix together Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and pepper until smooth and creamy.

Slice the cucumbers lengthwise, then cut into 3mm thick half-moons.

Finely slice the red onion.

In a large salad bowl, toss together the cucumbers, red onion, fresh dill, and dressing until well-coated.

Serve immediately at room temperature, or chill in the fridge for about 30 minutes before serving.