Begin by washing your large cucumber thoroughly. Using a sharp knife, slice it into thin rounds or half-moons, aiming for about 1/8-inch thickness.

Peel the red onion and slice it thinly.

In a medium-sized bowl, combine Greek yogurt with lemon juice, salt, and black pepper. Mix until smooth and creamy.

Add cucumber slices, chopped dill, and red onion to the bowl with the dressing. Gently toss to coat.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle stir and adjust seasoning if necessary.