In a medium-sized bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until smooth and creamy.

Wash and slice cucumbers into 1/8-inch thick half-moons. Finely slice red onion and chop dill.

In a large mixing bowl, combine cucumbers, red onion, and dill. Toss together until blended.

Pour the creamy dressing over the salad and toss until well coated.

Serve immediately at room temperature or refrigerate for up to 30 minutes before serving.