Wash and dice the English cucumbers into small pieces. Place them in a colander, sprinkle with salt, and allow them to sit for 10-15 minutes.

In a large mixing bowl, combine the plain yogurt, crumbled feta cheese, fresh herbs, lemon zest, lemon juice, and black pepper. Stir until well combined.

Fold the drained cucumbers into the yogurt mixture, ensuring each piece is coated.

Toast your bread until golden brown, about 3-5 minutes. Let it cool slightly before spreading a layer of the cucumber mixture on one slice.

Top with sprouts and onion slices, then cover with another slice of bread. Cut in half diagonally and serve immediately.