Begin by thinly slicing the cucumbers into 1/8-inch rounds and lay them on a kitchen towel to pat dry.

In a large mixing bowl, combine lemon juice, olive oil, lemon zest, and red pepper flakes and whisk until emulsified.

Gently add the dried cucumber slices to the dressing and toss carefully to coat.

Sprinkle sea salt and black pepper over the mixture and add torn basil leaves; toss lightly to integrate.

Cover the bowl and refrigerate for at least 2 hours, then serve chilled.