In a small bowl, whisk the olive oil, lemon juice, rice wine vinegar, mint, dill and parsley together until well combined. Set salad dressing aside (or cover with plastic wrap and refrigerate if making ahead).

To make the salad, very thinly slice the cucumbers and zucchini. Arrange the veggie slices on a large serving plate, by alternating cucumbers and zucchini. Work from the inside of the plate around the circle to the outside, filling the entire plate. Once the veggies are arranged, sprinkle lightly with salt. NOTE: If you are making this salad ahead of serving time, wrap the veggie plate with plastic wrap and refrigerate at this point. Add the rest (salad dressing, feta, pecans, etc. at serving time).

When ready to serve, drizzle the salad dressing over the entire salad, trying to cover all the veggies lightly.

Add the crumbled feta cheese, distributing over the top of the salad. Do the same with the toasted pecans (or walnuts), then finish with cracked black pepper.

If desired, garnish salad with additional mint leaves or dill sprigs. I added a small red pear tomato (cut into quarters, sliced from top to bottom). Serve, and enjoy!!!