Dice cucumbers evenly into small cubes. If using regular cucumbers, remove seeds first to reduce excess moisture.
Place diced cucumbers in a bowl and sprinkle lightly with salt. Let sit for 10 minutes. Transfer to a fine mesh strainer and gently press out excess liquid. This prevents watery cucumber yogurt salad.
In a large mixing bowl, whisk together Greek yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth and creamy.
Fold the drained cucumbers into the yogurt dressing. Stir gently until fully coated.
Refrigerate for at least 20 minutes before serving to allow flavors to develop.
