Begin by slicing the cucumbers into thin rounds or half-moons for a playful presentation. Sprinkle them liberally with salt and place in a colander to sit for about 20-30 minutes.

In a skillet over medium heat, pour in a splash of olive oil and allow it to warm for a minute. Add the panko breadcrumbs and toast for approximately 2-3 minutes, stirring frequently until golden brown.

In a mixing bowl, whisk together the anchovies, minced garlic, lemon juice, mayonnaise, and Dijon mustard. Slowly drizzle in remaining olive oil while whisking to create a smooth dressing.

In a large mixing bowl, combine dried cucumber slices and creamy dressing, tossing gently to coat.

Transfer the salad to a serving platter. Garnish with additional Parmesan cheese and toasted breadcrumbs, finishing with black pepper.