Finely chop the red onion into small, even pieces; this should take about 5 minutes.

Slice the ends off the Persian cucumbers, halve them lengthwise, and chop into thin strips, aiming for ¼ inch thick pieces; this takes around 5 minutes.

Halve the Roma tomatoes, remove the seeds, and chop into small cubes, roughly ½ inch; this should take about 5 minutes.

In a separate bowl, squeeze the juice from the Persian limes or lemon until you have about 5 tablespoons of fresh juice. Add salt, pepper, and crushed dried mint, whisking until combined; this takes around 2 minutes.

In a larger bowl, combine the chopped cucumbers, tomatoes, and red onion, gently mixing them with a spatula for 1-2 minutes.

Pour the lemon dressing over the mixed vegetables and gently toss until well coated; this should take around 1-2 minutes.

Just before serving, drizzle the extra virgin olive oil over the salad and toss once more to combine. Serve immediately.