Start with your cucumbers. Rinse and dry them well. Depending on your source, you can choose to peel them or leave the skins on for added texture. Slice them thinly. A mandoline works wonders here if you have one, but a sharp knife will do just fine. Place them in a large bowl and sprinkle with salt. This helps pull excess water from the cucumbers and enhances their flavor.

Next, thinly slice your red onion. Red onions add a nice contrast with their color and flavor. Toss them in with the cucumbers. Then, grab your scallions. Trim the ends and slice them on the bias, including both the white and green parts. Add them to the cucumber-onion mix, creating layers of flavor and crunch.

In a smaller bowl, mix together the white balsamic vinegar and extra-virgin olive oil. This is where the magic happens! If you like a hint of sweetness, add the honey. Whisk until it’s well combined; it should be silky and inviting. Adjust the seasoning with black pepper and a pinch of salt.

Pour the dressing over the vegetables. Toss everything together gently, ensuring that all ingredients are coated with the dressing. This is when the real fun begins. You’ll see the cucumbers glistening, ready to hit your taste buds.

To finish off your salad, chop the fresh mint leaves and sprinkle them over the top. Add the crushed red chili flakes to taste. Finally, if you want that extra pop of flavor, sprinkle flaky sea salt.

Let your salad sit in the fridge for at least 30 minutes before serving. This helps enhance the flavors and allows the cucumbers to absorb the dressing. Serve it cold, and watch it disappear.