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Peel 2 cucumbers lengthwise, leaving alternating stripes. Halve the cucumbers lengthwise; cut the halves into ½-inch slices in a slight diagonal. Smash the slices with the side of a chef’s knife (or with a rolling pin or meat tenderizer), just until the skin begins to crack. Place the cucumber pieces in a strainer; sprinkle with 1 teaspoon salt. Mix well; let stand for 20 minutes.
Whisk 1 tablespoon vinegar, 1 tablespoon sesame oil, 2 teaspoons soy sauce, 2 teaspoons sugar and the remaining 1 teaspoon salt together in a small bowl until the salt and sugar are dissolved. In a separate small bowl, combine 1 tablespoon neutral oil and the minced garlic.
Rinse the cucumbers with cold water; shake off excess water and transfer to a large bowl. Add tomato wedges and ⅓ cup each radish and onion. Drizzle with the garlic oil mixture; toss to coat. Add the vinegar dressing; toss well. Sprinkle with 1 tablespoon sesame seeds and ⅓ cup cilantro.