Crisp, salted cucumbers are the star here, tossed with scallion greens, toasted sesame seeds, and a bright, tangy dressing built on rice vinegar and a touch of maple syrup. The result is cool, crunchy, and packed with fresh flavor in every bite, with fresh dill scattered on top for an herby finish if you want it. It's a fast side dish with almost no cooking involved—just a quick salt-and-drain step to keep the cucumbers snappy, then a toss and a chill. Light, vegetable-forward, and full of fresh produce and good olive-oil-adjacent flavors, this salad slots naturally into a Mediterranean-style spread alongside grilled vegetables, grains, or a piece of fish. Serve it straight away for maximum crunch, or let it sit in the fridge for an hour so the flavors have time to mingle. Either way, it's a refreshing, low-effort dish worth keeping on repeat.
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Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
In a large mixing bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until combined.
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