Wash and dice English cucumbers into small cubes. Place them in a colander, sprinkle with salt, and allow them to sit for 15 minutes.

In a mixing bowl, combine plain yogurt, crumbled feta cheese, fresh herbs, lemon zest, lemon juice, and a pinch of black pepper. Stir until well mixed.

After 15 minutes, pat the cucumbers dry with paper towels to remove excess moisture.

Gently fold the drained cucumbers into your yogurt and feta mixture until evenly coated.

Spread the cucumber salad mixture over a slice of toasted bread. Optionally layer on sprouts and onion slices, then top with another slice of bread.

Cut sandwiches in half and serve immediately for the best texture.