I tried using regular cucumbers but they're too watery. For me the salad only w orks with Iranian or Persian cucumbers because they have more density and fewer seeds. The traditional version of the salad calls for the addition of an acid, either vinegar or citrus juice (lemon or lime). Personally, I like it without either, but all versions are worth trying.

2 Iranian cucumbers (washed, peeled, thinly sliced into rounds)
1/2 basket cherry tomatoes (washed, quartered)
2 tablespoons yellow onion (washed, peeled, cut into small chunks)
2 tablespoons olive oil
Sea salt and pepper

Mix together and dress with olive oil. Season to taste with sea salt and black pepper.

Variations

Add a squeeze of fresh lemon or lime juice, or 1 teaspoon vinegar.

Add finely chopped Italian parsley or cilantro or mint leaves.