1. Chop the cucumber into thick half-moons, halve the cherry or grape tomatoes, thinly slice the green bell pepper, and very finely slice the red onion.

2. If you prefer a milder onion flavor, soak the sliced red onion in a bowl of cold water for 5–10 minutes, then drain and pat dry.

3. Add the cucumber, tomatoes, bell pepper, red onion, and Kalamata olives to a large mixing or serving bowl.

4. In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, kosher salt, and black pepper until the dressing is emulsified.

5. Pour most of the dressing over the vegetables and olives, then gently toss until everything is evenly coated. Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.

6. Add the cubed feta cheese on top of the salad, drizzle with the remaining dressing, and scatter the chopped fresh parsley or mint over the salad.

7. Let the salad rest for 10–15 minutes at room temperature if you have time, then serve as a main dish or side while the vegetables are still crisp.