In a medium bowl, blend together the Greek yogurt, extra virgin olive oil, lemon juice, grated garlic, salt, and black pepper. Whisk vigorously for about 2 minutes until the mixture is smooth and creamy. Set the dressing aside.

Slice the cucumbers in half lengthwise and cut into thin half-moons to yield about 4 cups. Finely slice half a red onion.

In a large mixing bowl, combine the sliced cucumbers, red onion, and chopped dill. Gently fold the ingredients together.

Pour the creamy yogurt dressing over the cucumber and dill mixture. Toss gently for about 1 minute, ensuring everything is evenly coated.

Serve immediately at room temperature or refrigerate for about 30 minutes to serve cold later.