Slice 2 of the lemons into thin rings and juice the third lemon into a bowl. Thinly shave the shallots and loosely pack the parsley before tearing the fresh mint leaves.

Use a mallet or the side of a knife to gently smash the cucumbers. Cut the cucumbers into 2-inch chunks.

Drizzle the olive oil in a skillet over medium heat, add the lemon slices, and fry for about 3 to 5 minutes until golden and charred. Set aside to cool.

Whisk together the lemon juice, cooled olive oil, chili flakes, salt, honey, and black pepper to taste in a bowl.

In a large bowl, gently mix the smashed cucumbers, shallots, fried lemon slices, parsley, and mint. Pour the dressing over the salad and toss gently.

Crumble the feta cheese on top, toss again gently, and serve immediately.