Crisp English cucumbers get salted and drained until perfectly crunchy, then tossed with thin ribbons of red onion in a bright, tangy rice vinegar dressing. Toasted sesame oil and a touch of maple syrup balance the acidity, while red pepper flakes bring just enough heat to keep things interesting. A final fold of fresh dill and a scatter of sesame seeds add fragrance and texture right before serving. This kind of vegetable-forward, olive oil-adjacent dressing style with fresh herbs and simple pantry staples is exactly the sort of light, plant-based dish that fits naturally into a Mediterranean way of eating. It's quick to put together, refreshing in every bite, and a smart side to keep on rotation whenever you want something crisp and vibrant on the table.
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Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and pat dry to remove excess moisture.
In a small bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until fully combined.
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