Wash the cucumbers thoroughly under running water, then pat them dry with a clean towel. Using a sharp knife or mandoline slicer, cut them into thin, even slices so they absorb the dressing well and give a nice crisp texture in every bite.

In a mixing bowl, add the Greek yogurt, olive oil, freshly squeezed lemon juice, minced garlic, salt, and black pepper. Use a spoon or whisk to mix everything together until the dressing becomes smooth, creamy, and well combined with no lumps.

Add the sliced cucumbers into the bowl with the dressing. Gently toss everything together using a spoon or tongs, making sure each slice is evenly coated without breaking or crushing the cucumbers.

Cover the bowl and place it in the refrigerator for about 10–15 minutes. This chilling time allows the flavors to blend together and enhances the refreshing taste of the salad.

Remove the salad from the fridge, give it a light stir, and taste to adjust seasoning if needed. Serve immediately while it’s cool and fresh for the best texture and flavor.