Wash and dry the ingredients thoroughly. Finely chop the Persian cucumbers and red onion, then seed and chop the Roma tomatoes.

In a small bowl, squeeze the juice of the Persian limes or lemon juice. Add salt, pepper, and dried mint. Whisk until combined.

Pour the dressing over the chopped vegetables and gently toss to coat.

Give the salad a final mix and drizzle with extra virgin olive oil before serving. Adjust seasoning as needed.