Wash the cucumbers and carrots under cold water to remove dirt. Slice cucumbers into thin rounds or half-moons and grate the carrots.

Finely chop the parsley or dill to enhance the flavor of the salad.

In a mixing bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper until emulsified.

Combine the sliced cucumbers, grated carrots, and chopped herbs in a large mixing bowl. Drizzle with the dressing and toss gently.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.