Peel and slice the cucumbers into 1/4-inch thick rounds, then place them in a large serving bowl. Thinly slice the red onion into half-moons and mince the garlic clove (you'll need just a tiny amount). Chop the fresh mint leaves and measure out the dill. Having everything prepped and ready will make assembly quick and ensure all components are fresh.

In a small bowl, whisk together the olive oil, red wine vinegar, and oregano. Add the sliced red onions and let them sit for at least 10-15 minutes while you prepare the yogurt mixture—this allows the onions to soften slightly and absorb the vinaigrette's flavors. I find that marinating the onions separately before combining everything helps distribute their flavor more evenly throughout the salad.

In another small bowl, combine the yogurt, lemon juice, minced garlic, dill, chopped mint, salt, and black pepper. Stir until smooth and well combined. I always use Fage Total 5% yogurt because its thick, creamy texture creates a luxurious dressing that clings beautifully to each cucumber slice, rather than pooling at the bottom of the bowl.

Pour the yogurt dressing from Step 3 over the cucumbers in the serving bowl, then add the marinated onions and their vinaigrette from Step 2. Gently toss everything together until the cucumbers and onions are evenly coated. Taste and adjust seasoning if needed—the salad is best served immediately while the cucumbers are crisp and the flavors are bright.