Trim the ends of the two large cucumbers and create long, thin ribbons using a vegetable peeler. Set aside in a large mixing bowl.

Halve the red onion and slice it very thinly. Add to the bowl with the cucumber ribbons.

In a separate bowl, whisk together the red wine vinegar, extra-virgin olive oil, and a pinch of salt and black pepper until emulsified.

Pour the dressing over the cucumber ribbons and red onion, and gently toss to coat.

Let the salad rest at room temperature for about 10 minutes for the flavors to meld.

Transfer the salad to a serving bowl and garnish with fresh dill just before serving.