Begin by preparing your cucumbers. Using a vegetable peeler, peel them in alternating stripes for a decorative touch. Trim off the ends, then halve each cucumber lengthwise. Scoop out the seeds and slice into half-moons or thin slices.

Place the sliced cucumbers in a colander, sprinkle with kosher salt, and let sit for about 30 minutes to draw out excess moisture.

While cucumbers drain, soak red onion slices in cold water for 10 minutes to mellow their sharpness.

Soak scallions in ice water for 20 minutes to enhance their crunch.

In a large bowl, combine the drained cucumbers, soaked onions, and diced scallions. Add torn mint leaves, black pepper, and crushed red pepper flakes. Toss gently.

Drizzle in olive oil and vinegar. Toss again, adjusting seasoning with salt or pepper as needed.

Serve immediately in a vibrant serving bowl to highlight the colorful ingredients.