Prep the cucumbers: If using English cucumbers, peel a few strips for a striped look or leave the skin on. If the seeds are large, slice the cucumbers lengthwise and scoop out the seeds with a spoon. Slice into thin half-moons. For Persian cucumbers, just slice thinly.

Salt and rest: Place the sliced cucumbers in a colander and toss with 1 teaspoon kosher salt. Let them sit for 10–15 minutes over the sink or a bowl. This pulls out excess water so your salad stays crisp.

Pat dry: After resting, gently blot the cucumbers with a clean towel or paper towels to remove surface moisture. Don’t rinse.

Slice the onion: Cut the red onion as thinly as possible. If you want to mellow the bite, soak the slices in cold water for 5 minutes, then drain and pat dry.

Make the dressing: In a small bowl, whisk together olive oil, lemon juice, honey (if using), garlic, a pinch of salt, and black pepper. Taste and adjust—add more lemon for brightness, oil for richness, or a pinch more salt if needed.

Chop the herbs: Finely chop dill, mint, and parsley. Keep them fluffy, not bruised. If mint is strong, start with a bit less and add to taste.

Toss it all together: In a large bowl, combine cucumbers, onion, and herbs. Pour over the dressing and toss gently to coat. If adding capers, red pepper flakes, or Dijon, stir them in now.

Taste and finish: Adjust with more lemon, salt, or pepper. The flavor should be bright, lightly tangy, and herb-forward.

Rest briefly (optional): Let the salad sit for 5–10 minutes so the flavors mingle. Serve chilled or at cool room temperature.