Wash and slice two garden-fresh cucumbers thinly and place in a large mixing bowl.

Finely chop about a quarter of a red onion and add it to the bowl along with chopped fresh dill and parsley.

Sprinkle crumbled feta cheese over the vegetable mixture.

In a small bowl, whisk together ¼ cup of extra virgin olive oil, the juice of one freshly squeezed lemon, and pinch of salt and pepper.

Drizzle the dressing over the cucumber and feta mixture, and gently toss to combine.

Let the salad rest for about 10-15 minutes before serving chilled or at room temperature.