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Wash the cucumbers thoroughly. Slice them thinly into rounds or half-moons, depending on your preference.
If cucumbers are very watery, lightly sprinkle with salt and let sit for 5 minutes, then pat dry.
Thinly slice the red onion. For a milder flavor, soak onion slices in cold water for 5 minutes, then drain well.
In a small bowl, whisk together lemon juice, white vinegar, olive oil, salt, black pepper, and sugar (if using).
For a creamy cucumber salad, whisk in the plain yogurt until smooth.
In a large mixing bowl, add sliced cucumbers, red onion, fresh dill, and parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately for maximum crunch, or refrigerate for 15–30 minutes to allow flavors to meld.