Begin by washing the cucumbers and carrots thoroughly under cool running water to remove any dirt. For larger carrots, peel the skin, and then slice them into thin strips or julienne them for a delicate texture. Cut the cucumbers into thin rounds or matchsticks.

In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, and a pinch of salt and black pepper. Whisk the mixture for about 30 seconds until emulsified and smooth.

In a large mixing bowl, add the prepared cucumber and carrot slices. Pour the freshly made dressing over the veggies, ensuring even coverage. Gently fold the ingredients together.

Toss the salad eight to ten times to coat all pieces in the dressing. Let the salad sit in the refrigerator for about 15-20 minutes before serving.