Wash the English cucumber thoroughly under cool water. Slice thinly and chop into quarters to yield about 2 cups of chopped cucumber.

Thinly slice the small red onion and chop into pieces similar in size to the cucumbers. Combine with lemon juice and a pinch of salt, and allow to sit for 5 minutes.

In a large bowl with the chopped cucumber, add the marinated red onion and lemon juice mixture. Stir in the yogurt, dill, mint, oregano, salt, and pepper. Toss gently.

Taste the salad and adjust seasoning. Serve immediately or refrigerate for up to 2 days.