Start by slicing the cucumbers thinly, about 1/8 inch, watching as the slices curl slightly and water beads form on the surface.
Place the cucumber slices in a mixing bowl and sprinkle with salt, tossing gently to coat evenly. Let sit for 5 minutes to draw out excess water.
Press down on the salted cucumber slices with a small plate or heavy object to squeeze out as much water as possible, listening for the squelching sound as the water escapes.
In a small bowl, whisk together the rice vinegar, sugar, and a pinch of red pepper flakes until the sugar dissolves and the mixture is tangy and slightly sweet.
Add the chopped dill (if using) to the vinegar mixture for a bright, herbal aroma.
Toss the pressed cucumber slices with the vinegar dressing, ensuring each slice is coated and begins to shimmer from the acidity.
Let the salad sit for 10 minutes to allow flavors to meld, during which the cucumber slices will absorb the tangy dressing and become even crisper.
Give the salad a gentle toss before serving, adjusting the seasoning with a little more salt or vinegar if needed for balance.
Serve immediately, allowing the vibrant, crunchy cucumber slices to shine with their bright, tangy flavor and satisfying snap.
