Wash the English cucumbers under cold running water and slice them into rounds or spears, aiming for ½-inch thickness.

In a medium bowl, combine olive oil, vinegar, and salt. Whisk until well blended. If using fresh herbs, chop and add them.

Add the prepared cucumber slices into the bowl and toss gently with the dressing until coated.

Cover the bowl with plastic wrap and chill in the refrigerator for 10-15 minutes.

Remove cucumbers from the refrigerator, give them a final toss, and serve in small bowls or on a platter, optionally garnishing with more herbs or chili flakes.