Slice the cucumbers into thin rounds, about 1/8-inch thick. A mandoline works great for even slices.
Place the cucumber slices in a colander set over a bowl. Sprinkle with 1 teaspoon salt and toss gently. Let sit for 10 minutes to draw out excess water.
After 10 minutes, pat the cucumber slices dry with paper towels to remove as much moisture as possible.
In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, chopped dill, and black pepper until smooth.
Add the dried cucumber slices to the yogurt mixture and toss gently until well coated.
Taste and adjust seasoning with more salt or pepper if needed.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, drizzle with olive oil and garnish with additional fresh dill.
