Chop the cucumbers into 3-4 chunks. Place the cut cucumbers in a large zipper-lock bag. Smash the cucumbers with a rolling pin until they are more roughly chopped and craggy.

Transfer the cucumbers to a large salad bowl. Add the diced avocado, parsley, dill, and walnuts. 

Toss to combine, then add the feta cheese crumbles, toss again. 

Then add the lemon juice and zest, sumac, oregano, and kosher salt. 

Drizzle with olive oil and toss to coat. 

Taste and add more lemon juice as desired.