In a medium mixing bowl, combine 1 cup of plain Greek yogurt, 1 minced garlic clove, 2 tablespoons of fresh dill, the juice of half a lemon, and 1 tablespoon of olive oil. Whisk together until smooth and creamy.

Slice the Persian cucumbers thinly, aiming for consistent cuts. Peel and thinly slice half a red onion.

Pour the creamy Greek yogurt dressing over the sliced cucumbers and red onion. Gently fold the dressing into the vegetables.

Transfer the salad to a serving dish and serve immediately to maintain the crispness.