Finely chop the fresh dill, chives, and basil, keeping them separate if possible so you can control the distribution of each herb's flavor. This mise en place ensures you're not rushing while the salad sits waiting. I like to chop my herbs just before assembly so they stay vibrant and don't oxidize or lose their fresh aromatics.

Thinly slice the cucumbers into 1/8-inch rounds and set them aside. While prepping the cucumbers, whisk together the extra virgin olive oil, lemon juice, lemon zest, salt, and freshly ground black pepper in a small bowl until emulsified. This way your dressing is ready the moment you need it, ensuring the cucumber stays crisp and doesn't get waterlogged.

Place the sliced cucumbers into a serving bowl, then crumble the feta chunks directly over them. Scatter the chopped herbs and toasted pine nuts evenly across the top. Pour the vinaigrette over the entire salad and gently toss to combine, being careful not to break up the feta too much—those creamy chunks are what make this salad special. I prefer to dress the salad just before serving so the cucumber maintains its crisp texture and the herbs stay fresh.