Wash and chop the cucumbers, orange bell pepper, and cherry tomatoes into bite-sized pieces. Dice the red onion, and chop cilantro and mint. Combine all in a large mixing bowl with Cotija cheese.

In a medium bowl, whisk together olive oil, lime juice and zest, red wine vinegar, honey, garlic powder, oregano, chipotle powder, salt, and pepper until emulsified.

Drizzle dressing over salad mixture and toss gently until coated.

Cover and refrigerate for at least 1 hour to allow flavors to meld.

Serve in a colorful bowl, garnished with extra herbs if desired.