Greek Yogurt Cucumber Salad

Steps

1. Wash the cucumbers and peel them in alternating stripes with a vegetable peeler to keep some color and crunch. Halve them lengthwise and scoop out the seeds with a small spoon, since that is the wettest part.
2. Slice the halves into 1/8 inch (3 to 4 mm) half moons with a knife or mandoline. Put them in a colander set over a bowl, sprinkle with 3/4 teaspoon of salt, toss, and let drain for 20 to 30 minutes: a good puddle of water should collect in the bowl.
3. Meanwhile, slice the red onion paper thin and soak it in a bowl of ice water for 10 minutes. Drain and pat dry with a kitchen towel.
4. Zest the lemon, then squeeze 2 tablespoons of juice. Finely grate the garlic into the juice and let it sit for 5 minutes to soften its bite.
5. In a bowl, stir together the Greek yogurt, the garlicky lemon juice, the zest, 1 tablespoon of olive oil, two thirds of the chopped dill, and the black pepper until smooth and thick.
6. Squeeze the cucumbers firmly by the handful to press out the remaining water, then blot them in a clean towel. They should feel dry to the touch.
7. Add the cucumbers and red onion to the dressing and fold gently. Taste before adding salt, since the cucumbers are already seasoned. Adjust with a pinch of salt or a squeeze of lemon if needed.
8. Spoon into a shallow serving bowl, drizzle with the remaining olive oil, and scatter the rest of the dill and a little black pepper on top. Serve well chilled, within the hour.