Start by finely chopping the small red onion into thin pieces, aiming for a consistent size. Set aside.

Cut off the ends of the Persian cucumbers and finely chop them into small pieces.

Halve each Roma tomato to remove seeds, then finely chop them into small cubes.

In a small bowl, squeeze the juice of the lemon, mix in salt, pepper, and dried mint.

In a large mixing bowl, combine the chopped cucumbers, tomatoes, and red onions. Pour the dressing over and toss gently.

Drizzle olive oil over the salad before serving and mix gently.

Serve the salad immediately for the best crunch and freshness.