Slice cucumbers into 1/4-inch thick rounds. Place in a colander set over a bowl, sprinkle with kosher salt, and toss to coat. Let drain for 15 minutes to draw out excess moisture.

While cucumbers drain, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, and black pepper until well combined.

Rinse the salted cucumbers under cold water to remove excess salt, then pat dry thoroughly with paper towels or a clean kitchen towel.

In a large mixing bowl, combine the dried cucumbers, chopped dill, chopped mint, and sliced red onion.

Pour the dressing over the cucumber mixture and gently toss until everything is evenly coated.

Add the crumbled feta cheese last and fold gently to distribute without breaking up the cheese too much.

Let the salad rest at room temperature for at least 30 minutes before serving to allow flavors to meld. Garnish with additional herbs or lemon zest if desired.