Crisp and Tangy Cucumber Salad

0 In a medium mixing bowl, whisk together onion, vinegar, olive oil, honey, and kosher salt until sugar and salt dissolve. 
1 Add cucumbers to dressing and gently fold to coat all of the cucumbers in dressing. 
2 Refrigerate until ready to serve (these are best if they’ve had at least 30 minutes in the fridge and can be made up to a day ahead). 
3 Optional: Just before serving, drain liquid off cucumbers. (This will likely depend on what you are serving with the cucumbers. The flavorful marinde is great if you are serving the cucumbers over rice or another grain that will soak it up.)
4 Stir in fresh mint or parsley. Serve chilled.