Begin by thoroughly washing the large English cucumbers and slicing them thinly. Toss the sliced cucumbers with 1 tablespoon of kosher salt in a colander and let them sit for 20 minutes.

After 20 minutes, rinse the salted cucumbers under cold running water and drain well. Gently pat them dry with a clean kitchen towel or paper towels.

In a mixing bowl, combine the drained cucumbers, sliced red onions, chopped green onions, and fresh dill. Fold gently to mix.

In a separate bowl, whisk together the champagne vinegar and honey until smooth. This creates a balanced dressing for the salad.

Pour the dressing over the cucumber mixture and toss gently to coat. Season with freshly ground black pepper and add extra dill if desired.

Chill the salad in the refrigerator for at least 10-15 minutes before serving to meld flavors.