Cut the cucumbers in half, seed them, and cut each cucumber boat in half lengthwise. Then, halve each quarter and cut crosswise into 1/4-inch pieces.

Place the cucumber pieces in a bowl, sprinkle salt on top, and toss to combine. Let them sit for at least 20 minutes to release moisture.

In a separate medium bowl, combine the yogurt, lemon juice, minced garlic, pepper, and parsley (or mint). Stir in the olive oil briskly until well mixed.

After the cucumbers have rested, drain the excess water. Return the cucumber pieces to the bowl and pour the yogurt mixture over them. Toss well to ensure everything is coated.