If using an English cucumber, trim the ends, peel if waxed, then cut lengthwise and slice into 1/4-inch half-moons. If using Lebanese cucumbers, halve lengthwise and slice. Add to the bowl with tomatoes.

Slice onion

Peel the red onion, cut in half from pole to pole, then thinly slice into half-moons. If you prefer milder flavor, soak the slices in cold water for 5 minutes, then drain and pat dry. Add onion to the bowl.

Prepare pepper

If using green bell pepper, core, remove seeds and ribs, then slice into thin rings or strips. Add to bowl.

Add olives

Add Kalamata olives whole or halved to the bowl.

Add feta and parsley

Cut the block of feta into roughly 1/2-inch cubes or break into large flakes and scatter over the salad. Sprinkle chopped parsley, if using.

Dressing & Assembly

Make dressing

In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic (if using), sea salt and freshly ground black pepper. Whisk vigorously or shake until emulsified and slightly thickened.

Dress salad

Pour about two-thirds of the dressing over the salad and toss gently with a large spoon or salad tongs to coat vegetables without breaking the feta too much. Taste and add more dressing as desired.

Adjust seasoning

Taste the salad and add additional salt or pepper if needed. Remember feta and olives are salty, so season sparingly.

Serve

Transfer salad to a serving bowl or plate. Drizzle remaining dressing over the top or serve on the side. Serve immediately at room temperature with crusty bread, if desired.