Dice the English cucumbers into small, even pieces and place them in a colander. Sprinkle generously with salt and let them sit for about 10-15 minutes to draw out excess moisture.

In a mixing bowl, combine the yogurt, crumbled feta cheese, chopped fresh herbs, lemon zest, lemon juice, and a sprinkle of pepper. Mix until smooth and creamy.

Once the cucumbers have rested, give them a stir, drain excess liquid, and pat dry with paper towels.

Fold the drained cucumbers into the yogurt-herb mixture until evenly coated.

To assemble, layer a generous amount of sprouts followed by the cucumber salad mixture on a slice of your favorite toasted bread. Top with another slice and cut in half.

Serve immediately with your favorite accompaniments like crispy potato chips or fresh fruit.