Cut Kirby cucumbers into 1/2-inch pieces.

Lightly crush garlic cloves.

Crush dried red chile.

In a resealable plastic bag, combine cucumbers, garlic, chile, sugar, salt, and lime juice.

Seal and shake the bag, squeezing slightly to mash the cucumbers and release juices.

Let stand at room temperature for 30 minutes.

Drain the cucumbers, reserving 2 tablespoons of the cucumber juice.

Discard the garlic and chile.

In a medium bowl, whisk cucumber juice with remaining lime juice and olive oil.

Add cucumbers, sliced radishes, and herbs.

Season with salt and pepper.

Arrange the salad on plates.

Place a piece of burrata or buffalo mozzarella alongside each serving.

Drizzle with remaining olive oil and serve.