Gently wash the Armenian cucumbers. Thinly slice the cucumbers into rounds or half-moons, about 1/8 to 1/4 inch thick. Tip: For extra crispness, you can lightly salt the sliced cucumbers and let them sit in a colander for about 10-15 minutes. This draws out excess moisture. Pat them dry before proceeding. Prep time: 10 minutes.

Roughly chop the fresh dill and fresh mint. If using red onion, thinly slice it.

In the large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper. Make sure the salt is dissolved.

Add the sliced Armenian cucumbers, chopped dill, mint, and red onion (if using) to the bowl with the dressing. Gently toss everything together until the cucumbers are evenly coated.

Cover the bowl and chill in the refrigerator for at least 20-30 minutes before serving for best flavor.

Just before serving, if desired, gently crumble feta cheese over the salad. Give it a final gentle toss. Taste and adjust seasoning if needed. Serve immediately.