Slice the cucumbers 1/8-inch thick with a mandolin, season with salt and combine with yogurt and fresh dill in a large bowl.
Refrigerate until ready to eat.
Transfer to a serving bowl topped with more fresh dill, for garnish.
Notes
Makes 3 cups.Change it up! This is a basic recipe, feel free to change it to suit your taste. Here are some variations:
Cucumbers: Regular cucumbers are used here but you can also use English cucumbers or Persian cucumbers, and bonus you don’t have to peel them.
Cream: Swap the yogurt for sour cream or use a combination of sour cream and mayo. You can also use reduced fat yogurt, but I personally think it's best with full fat.
Slicing Cucumbers: If you don’t have a mandolin, slice them as thinly as possible with a sharp knife.
Add red onion.
Herbs: Swap dill with parsley, tarragon, or chives for a different flavor profile.
Spices: You can add garlic powder and black pepper to taste.
Acid: You can add some white vinegar or fresh lemon juice, for variation.