Keeping the skin on for texture, trim the ends of the cucumbers, cut them in half lengthwise, and scoop out the seeds using a spoon. Slice thinly on the bias. Place the cucumbers in a colander and toss with kosher salt. Place the colander over a bowl and allow to sit for 15 minutes. Some liquid may be released in the bowl.

In a large serving bowl, place thinly sliced onion, white wine vinegar, and honey. Let stand for 10 minutes. Add the salted cucumbers, olive oil, pepper flakes, freshly ground pepper, and fresh herbs. Mix to combine and serve immediately or chill for up to 2 hours before serving. Garnish with additional salt and crushed red pepper flakes to taste.