Begin by slicing the fresh cucumbers into thin rounds for optimal texture. Sprinkle them with salt and let them sit in a colander for 20-30 minutes.

In a skillet, heat a tablespoon of olive oil over medium heat. Add the panko breadcrumbs, stirring for about 2-3 minutes until golden brown.

In a medium bowl, combine the anchovies, minced garlic, lemon juice, mayonnaise, Dijon mustard, and Parmesan cheese. Whisk together while drizzling in the olive oil.

In a large bowl, add the dried cucumber slices, pour the creamy dressing over them, and gently toss until evenly coated.

Transfer the salad to a serving platter and top with the toasted breadcrumbs, pepper, and extra Parmesan if desired.