Wash the large cucumbers thoroughly. Trim the ends and use a vegetable peeler to create long, thin ribbons, discarding the seedy core.

Cut the red onion in half, and slice one half very thinly to form delicate rings. Set aside in a bowl.

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

Gently toss the cucumber ribbons and red onion in the dressing with tongs or your hands.

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

Transfer to a serving bowl and garnish with freshly chopped dill just before serving.