Begin by washing the cucumbers, red bell pepper, and yellow bell pepper. Thinly slice them into bite-sized pieces, along with finely sliced red onion, in a large mixing bowl.

Chop fresh dill and parsley, then add them to the vegetable mix.

In a small bowl, whisk together olive oil, red wine vinegar, and honey until emulsified. Season with salt and black pepper.

Drizzle the vinaigrette over the vegetables and toss gently to coat.

If using feta, crumble it over the salad and toss gently again.

Let the salad rest at room temperature for at least 10 minutes before serving.