In a small mixing bowl, combine Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper. Whisk until smooth and creamy.

Slice cucumbers lengthwise and cut into 3mm thick half-moons. Finely slice red onion.

In a large mixing bowl, combine sliced cucumbers, red onion, and fresh dill. Pour the dressing over and toss until well-coated.

Serve immediately at room temperature, or refrigerate for 10-15 minutes before serving.