Peel the cucumber with a vegetable peeler or knife, then slice it into 1/4-inch rounds. I find that uniform thickness helps the cucumbers absorb the yogurt dressing evenly and creates a better texture throughout the salad. Place the sliced cucumbers in a colander and sprinkle with a pinch of salt, letting them sit for 5 minutes to release excess moisture—this prevents a watery salad.

In a bowl, combine the Greek yogurt, pressed garlic, dried mint, and 1/2 teaspoon salt. Stir well to distribute the garlic and mint evenly throughout the yogurt, ensuring the flavors are incorporated before adding the cucumbers. The dried mint will rehydrate slightly in the yogurt, releasing its aromatic oils and deepening the flavor.

Pat the cucumber slices dry with a clean kitchen towel or paper towels to remove excess moisture, then fold them gently into the yogurt mixture from Step 2. Drizzle with fresh lemon juice and extra virgin olive oil, then toss gently to combine. I like to taste and adjust the salt at this point—sometimes the cucumbers release enough liquid that you'll want a bit more seasoning for balance.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to become properly chilled. This Lebanese-style salad is best enjoyed cold as a refreshing side dish or light appetizer.