Peel, seed, and slice cucumbers to your desired thickness.

Sprinkle the cucumber slices with 1 teaspoon of kosher salt and allow them to drain for 30 minutes to remove excess moisture.

Prepare the yogurt by spooning it onto a paper coffee filter or several layers of paper towels, spreading it to about 1/2-inch thickness.

Cover the yogurt with an additional coffee filter or paper towels and let it stand for about 5 minutes to drain further.

Scrape the drained yogurt into a ceramic mixing bowl using a rubber spatula.

Add the lemon juice to the yogurt and stir well. Cover the bowl and refrigerate it.

In a separate medium ceramic mixing bowl, combine the cucumbers, halved cherry tomatoes, chopped purple onion, minced fresh parsley, and chopped fresh mint. Gently toss the ingredients together.

In a small ceramic mixing bowl, add the drained yogurt mixture, white wine vinegar, sugar, cayenne pepper, and garlic powder. Stir well to combine the dressing.

Pour the yogurt dressing over the cucumber mixture and gently toss to coat evenly.

Cover the salad and chill it in the refrigerator for at least 2 hours, or longer for a more flavorful result.

Before serving, garnish the cucumber salad with fresh mint sprigs.