Start by selecting fresh English or Persian cucumbers for your Cucumber and Basil Salad. Thinly slice them into 1/8-inch rounds, pat dry with a kitchen towel.

In a large mixing bowl, whisk together the lemon juice, extra virgin olive oil, lemon zest, and a pinch of red pepper flakes until emulsified.

Add the dried cucumber slices to the bowl with the dressing and gently toss until coated.

Sprinkle sea salt and black pepper over the cucumber mixture. Tear fresh basil leaves and add to the salad, tossing gently again.

Transfer the salad to the refrigerator and let it chill for at least 2 hours before serving.