Make sure to wash cucumbers before making the salad.
Slice cucumbers thinly. (Best and easiest way to slice cucumbers is to use a mandoline slicer.)
Place sliced cucumbers into a large mixing bowl.
In a small bowl, combine lemon juice, lemon zest, vinegar, oil, dill weed, and salt. Whisk it all together and add the mixture to the cucumbers.
Mix cucumbers with the dressing until all evenly coated. Make sure to taste to see if you need to add more salt.
Store cucumber salad in refrigerator, in an air-tight container, until ready to use.
Notes
Cucumber: I highly recommend using an English cucumber because they have nice and thin skin so you don't need to peel it.
Make ahead: This cucumber salad can be made ahead as little a 2 hours or as much as 1 day. I wouldn’t make it ahead any more than a day because the cucumbers will start to get softer. Make sure to mix the salad well before serving.
Storing: Store leftover cucumber salad in an airtight container with a lid in the refrigerator. Cucumber salad will stay good for 3-4 days in the refrigerator, but the cucumbers will start to get a little softer after 2 days.