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Mix the yogurt with the dill, garlic, salt, and many grinds of black pepper.
Cut the cucumbers in half lengthwise into 4 to 6 wedge- shaped slices (you’ll have fewer for smaller cucumbers, more for bigger ones). Cut the wedges into 1-to-1½-inch lengths on a diagonal, and add them to a big bowl with the onion, vinegar, olive oil, ½ teaspoon kosher salt, and pepper.
When you’re ready to eat the salad, spoon the yogurt sauce into a wide bowl or rimmed plate, and swirl it so it covers the bottom. Spoon the cucumbers and onions over the top. Finish with extra dill, and eat right away. If you’d prefer a mixed, creamy salad, remove the seeds from the cucumbers to avoid sogginess.