Begin by slicing the large English cucumbers thinly using a sharp knife or a mandoline for uniformity. Place the slices in a colander and sprinkle them generously with kosher salt. Let them sit for about 20 minutes.

After 20 minutes, rinse the cucumbers thoroughly under cold running water to remove excess salt. Drain them well, shaking off any remaining water.

In a large mixing bowl, combine the drained cucumber slices, thinly sliced red onion, and chopped green onions. Add in the fresh dill. Gently toss everything together.

In a separate small bowl, whisk together the champagne vinegar and honey until fully blended. The dressing should be smooth and slightly tangy.

Pour the prepared dressing over the cucumber mixture. Toss the salad gently to coat all the ingredients evenly.