1In a suitable bowl, mix yogurt, lemon zest and juice. Season and set aside.
2Place whole cucumbers on a baking sheet, season with salt, pepper and olive oil. Cook them on the grill over very high heat (or broil them) and turn them over every 30 seconds to grill each side, for a total of about 4 minutes of cooking time. Set aside.
3Remove the leaves from the fresh herbs and cut them into a chiffonade.
4Remove the leaves from the fresh herbs and cut them into a chiffonade.