Lay the cucumbers on a cutting board and smash them gently with a rolling pin or the flat side of a knife until they crack open. Then cut into rough 1-inch pieces.

Transfer the smashed cucumbers to a colander. Sprinkle with salt and let them sit for 30 minutes. This pulls out excess moisture. Pat dry with a towel afterward.

While the cucumbers drain, slice your tomatoes into wedges or large chunks. Use a mix of colors and types for the most flavor and visual variety.

In a bowl, combine rice vinegar and the minced shallot. Let it sit for a few minutes to soften the shallot. Then whisk in the Dijon mustard, followed by a slow drizzle of olive oil and sesame oil. Season with salt and pepper.

In a large mixing bowl, combine the drained cucumbers, tomatoes, and dressing. Toss gently to coat everything evenly without breaking up the tomatoes.

Sprinkle the chopped dill and mint over the salad and toss one final time, gently folding in the herbs.