Slice the 4 whole Persian cucumbers thinly sliced into rounds into thin rounds (about ⅛-inch thick) using a Mandoline or Knife. Place them in a large Mixing Bowl, sprinkle with 1 tsp 1 tsp fine sea salt for drawing out moisture, toss well, and let sit for 5–10 minutes. This draws out excess water so your dressing doesn't get diluted. After resting, gently pat the 4 whole Persian cucumbers thinly sliced into rounds dry with Paper Towel or squeeze out any pooled liquid.

In a small Mixing Bowl, whisk together the 3 tbsp rice vinegar, 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice freshly squeezed, 2 cloves garlic pressed or finely minced minced, 1 tsp granulated sugar or honey, and ¼ tsp freshly ground black pepper until the 1 tsp granulated sugar or honey dissolves and the dressing is well combined. Taste and adjust — add more 3 tbsp rice vinegar for tang or a pinch more 1 tsp granulated sugar or honey to balance.

Add the thinly sliced 0.5 medium red onion very thinly sliced and 3 tbsp fresh dill roughly chopped chopped to the Mixing Bowl with the drained 4 whole Persian cucumbers thinly sliced into rounds. Pour the dressing over the top and toss everything together until evenly coated.

Let the salad marinate for at least 5 minutes before serving so the flavors meld. Garnish with toasted 1 tbsp toasted sesame seeds and a pinch of ¼ tsp red pepper flakes if desired. Serve chilled or at room temperature.