Begin by washing your English cucumbers thoroughly. Cut them in half lengthwise and use a spoon to scrape out any seeds if desired. Slice the cucumbers into half-moons and place them in a colander. Sprinkle salt over them and allow to drain for 30 minutes.

Slice one red onion thinly and soak in a bowl of cold water for 10-15 minutes to mellow the flavor. Drain and pat dry.

In a mixing bowl, combine white wine vinegar, extra virgin olive oil, honey, and black pepper. Whisk until well blended.

After cucumbers have drained, pat them dry. Add cucumbers, drained onions, and chopped mint to the vinaigrette. Toss gently to combine.

Cover the bowl and refrigerate for at least 20 minutes to allow flavors to meld.

Before serving, give the salad a gentle toss and serve cold.