1 1/2 cups plain Greek yogurt
1/4 cup olive oil
1 lemon, zested and juiced
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh dill
1/4 cup loosely packed flat-leaf parsley
1/2 teaspoon salt
1/4 cup chopped purple onion
1/2 cup chopped tomatoes
In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, and salt until smooth. Pour into serving bowls. Top with tomatoes and purple onion. Serve immediately.