Slice the cucumber into 1/4-inch rounds and place in a large bowl. Mince the shallot finely and chop the herbs until they're small enough to distribute evenly throughout the salad. I like to chop my herbs last so they stay bright and don't oxidize—this keeps the salad looking fresh and vibrant.

In a separate bowl, whisk together the yogurt, vinegar, olive oil, honey, salt, pepper, and lemon zest until smooth and well combined. The honey adds a subtle sweetness that balances the tang of the vinegar and yogurt, creating a more complex dressing. Taste the dressing and adjust the seasoning as needed before adding it to the cucumber.

Pour the Greek yogurt dressing from Step 2 over the prepared cucumber, shallot, and herbs from Step 1. Gently toss everything together until the vegetables are evenly coated. Let the salad sit for 5-10 minutes before serving so the flavors can meld—I find this makes the final dish taste more cohesive and allows the shallot to soften slightly. Serve immediately, or chill until ready to serve.