Mix the feta, one tablespoon of yogurt, and garlic in a mini food processor until it's creamy. If the feta dip is too thick, add another tablespoon of yogurt (be sure to scoop down the sides and pulse again).

Taste the dip, and add sea salt, if necessary, and black pepper.

Spoon tablespoons of dip along the outer edge of a platter. I had 9 dollops in total.

Use the back of a clean spoon to make petal shapes with indents in the middle (be sure to wet the spoon in between).

Now, dollop the dip in the second row placing them between the top row of petals (I had 6 dollops).

Spread the dip towards the center of the platter with a clean spoon.

If necessary, tidy any rough areas with a wet spoon.

Drop olive oil into the center of each petal.

To shape the cucumber flowers, make five small indents along the length of the cucumber. It doesn't have to be perfect (make sure not to cut too deep so the petals don't break).

Slice the cucumber.

Arrange the slices in the center of the platter.

Top with finely chopped red onion and pistachio.

Sprinkle with sea salt and ground black pepper to taste.

Serve.