Wash the cucumbers thoroughly. Slice them thinly — either into rounds or half-moon shapes, depending on your preference. If the skin feels tough, you can peel them, but I usually leave it on for the extra color and texture.

Place the cucumber slices in a colander (or a large bowl) and sprinkle with a pinch of salt. Toss gently so the salt distributes evenly. Let them sit for about 20–30 minutes. This draws out excess water, helping the salad stay crisp instead of soggy.

Meanwhile, thinly slice the red onion and finely chop the fresh dill (or parsley).

In a small bowl, whisk together the olive oil, vinegar, sugar, a pinch more salt (if needed), and a little black pepper until smooth.

After the cucumbers have released some water, rinse gently if they seem salty, then pat them dry with a clean kitchen towel or paper towels.

Transfer the cucumbers and onion into a large salad bowl. Pour the dressing over them, add the herbs, and toss gently but thoroughly so everything is coated.

Chill the salad in the refrigerator for at least 15–20 minutes before serving. This little pause lets flavors mingle and deepen.