FROM A CHEF'S KITCHEN
Peel the cucumbers leaving strips of peel (for color) then slice. Place in a colander and sprinkle with the salt. Stir so that cucumbers are coated with salt. Let drain for at least 30 minutes.
Pat dry with paper towels. Transfer to a mixing bowl. Add chopped scallions.
Combine dill, yogurt, ranch dressing, white wine vinegar and black pepper to taste in a small bowl. Pour over the cucumbers and stir well.