Begin by thinly slicing the Persian cucumbers and radishes using a mandoline or a sharp knife for even cuts. Aim for slices around 1/8 inch thick.

In a large mixing bowl, toss the sliced cucumbers and radishes with kosher salt and let them sit for approximately 15 minutes.

After the resting period, use a sieve to gently press down to drain any excess water from the vegetables.

In a clean mixing bowl, combine the drained cucumbers and radishes with chopped fresh mint and dill. Pour in extra virgin olive oil and freshly squeezed lemon juice.

With a gentle hand, toss all the ingredients together until everything is well coated. Taste and adjust seasoning.

Transfer your salad into a serving bowl or plate, then generously top with crumbled Greek feta. Garnish with additional mint leaves and dill fronds.