Chop the cucumbers into confetti-size pieces (about ⅛” cubes), or as finely as you can.
Add the cucumbers, chopped arugula, olives, and herbs to a medium bowl and mix to combine.
In a separate small bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and vinegar. Pour the dressing over the salad and mix again to get everything evenly coated.
Serve immediately, or use the leftovers to serve on avocado toast with an egg on top.
