In a medium bowl, combine Greek yogurt, extra virgin olive oil, and freshly squeezed lemon juice. Grate a clove of garlic and add it to the mixture along with a pinch of salt and black pepper. Whisk everything together until smooth and creamy, ensuring there are no lumps, about 2–3 minutes. Set aside your luscious dressing while you prepare the salad ingredients.

Take your long English cucumbers and slice them lengthwise. With the flat side down for stability, cut them into thin half-moon slices, about ¼ inch thick. The slices should glisten and be perfectly crisp.

Grab a red onion and peel away the outer layer. Slice it thinly to reveal the vibrant purple hue inside. Aim for slices about 1/8 inch thick.

In a large salad bowl, combine the cucumber slices, finely sliced red onion, and a generous handful of freshly chopped dill. Gently toss the vegetables together to mix.

Pour the prepared yogurt dressing over the cucumber and onion mixture. Using salad tongs or a large spoon, gently toss everything together.

You can serve your cucumber dill salad immediately at room temperature for the freshest taste, or store it in an airtight container in the refrigerator for later enjoyment.