Finely chop the red onion and soak it in cold water for 10 minutes if you prefer a milder flavor.

Cut off the ends of the Persian cucumbers, slice them in half lengthwise, and chop into fine pieces.

Halve the Roma tomatoes, scoop out the seeds, and finely chop them.

Squeeze the lemon to extract fresh juice, combine this juice with dried mint, salt, and pepper; stir until well integrated.

In a large bowl, mix the chopped cucumbers, tomatoes, and drained red onions. Pour the lemon-mint dressing over the top and combine thoroughly.

Drizzle high-quality extra virgin olive oil over the salad just before serving.