This salad is similar to pico de gallo or kachumber, just with an extra zing from plenty of lime juice.
4 Persian cucumbers
1/2 red onion, cut into 1/4 in (6 mm) pieces
3 medium Roma tomatoes, diced
1 tablespoon dried mint or 2 teaspoons finely chopped fresh mint
3 tablespoons fresh lime juice, plus more as needed
3 tablespoon extra-virgin olive oil
Fine salt and freshly ground black pepper
Trim the ends of the cucumbers, then use a vegetable peeler to remove alternating strips of the peel if you’re feeling fancy! Cut the cucumbers lengthwise in half, then cut each half lengthwise again to get four quarters. Cut each quarter crosswise into a quarter-inch triangular piece and put it in a medium bowl, along with the red onion. If the tomatoes are particularly juicy, put them in a colander for a few minutes to release some liquid, then add them to the cucumber and red onion mixture. Add the dried mint (or fresh mint, if using) and gently stir to combine.
In a small bowl, whisk together the lime juice, olive oil, generous pinches of salt and pepper, and a sprinkle of sumac (if using) for extra brightness! Taste the vinaigrette: It should be sour enough to make your mouth pucker. Add more lime juice or salt as needed. If you want the salad on the crunchier side, add the dressing immediately before serving, and season with additional salt, pepper, and sumac (if using). If you want the salad on the juicier side, stir in the dressing, season, and let the salad sit in the refrigerator for 30 minutes to one hour before serving. Leftovers will keep in the fridge for up to two days. Enjoy!