This crisp, no-cook salad is basically a celebration of everything Mediterranean cooking does best: thinly sliced cucumbers, bright lemon juice, and good olive oil, all tossed together with barely any effort. Salting and patting the cucumbers dry first keeps every slice crisp instead of watery, so the finished salad stays crunchy even after it's dressed. Fresh dill and sliced scallion greens bring a grassy, savory lift, while a bit of lemon zest and a splash of apple cider vinegar sharpen the whole thing without overpowering the vegetables. It comes together in minutes, needs zero cooking, and tastes even better after an hour in the fridge as the flavors settle in. Light, hydrating, and full of good olive oil and fresh herbs, it's a natural fit for anyone building meals around this way of eating.
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Place the sliced cucumbers in a large mixing bowl and toss with the salt. Let stand for 10 minutes, then pat dry with paper towels to remove excess moisture.
In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, lemon zest, and black pepper until combined.
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