Slice the cucumbers into decent sized wedges, slice the cucumber into quarter-inch thick slices, and slice the red onion into thin half moons.
Place all the veggies in the bowl, followed by the rest of the ingredients and toss to coat thoroughly.
Salt and pepper to your taste. Some people leave the salt and pepper out altogether. This one is totally up to you.
Though this salad is best served fresh, you can store it in an air tight container kept in the refrigerator for around 3 days. The longer your salad sits, the less crisp it becomes. If you want to make it ahead of time, I'd recommend holding off on the dressing until you're ready to serve.