4 small Persian cucumbers (or substitute English cucumber), cut into 1/4-inch-thick slices
2 tbsp extra-virgin olive oil
1/4 small red onion, finely chopped
1/4 tsp black pepper, freshly ground
1 tbsp rice wine vinegar (or white wine vinegar)
2 tbsp fresh dill, chopped
Arrange the cucumber slices in a single layer on the salt block, as though setting up a checkers board (you will have to do this in batches). Let sit for 2 minutes, then flip the slices and let cure for 1 more minute. Remove the cucumber slices from the block and put in a clean, lint-free kitchen towel. Wrap the towel around the cucumber slices and wring purposefully but gently to remove any excess moisture. Put the cucumbers in a serving bowl. Wipe off the block and repeat the process with the remaining cucumber slices.
Whisk together remaining ingredients in a small mixing bowl. Pour over cucumbers. Toss gently and serve.