1-Getting started with this salad: begins with fresh, clean produce. First, wash and dry the cucumbers and cherry tomatoes thoroughly, then slice the cucumbers thinly and halve the cherry tomatoes to bring out their juicy flavors. This initial step sets the foundation for a crisp, vibrant dish that’s easy for home cooks to tackle.

2-Next, thinly slice the red onion and pit and slice the Kalamata olives to add that sharp, briny kick. In a large salad bowl, combine the sliced cucumbers, cherry tomatoes, red onion, and olives, tossing them gently to mix evenly.

3-Now, in a small bowl, whisk together the 2 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 teaspoon of dried oregano, and salt and freshly ground black pepper to taste. This creates a zesty dressing that ties everything together. Pour the dressing over the mixed vegetables and toss gently to coat everything evenly, ensuring each bite is full of flavor.

4-Lastly, sprinkle the 1/2 cup of crumbled feta cheese over the salad and give it a final gentle toss to incorporate the creamy texture. Serve immediately or refrigerate for 20-30 minutes to let the flavors blend. For dietary adaptations, omit the feta for vegan options or adjust the olive oil for lighter versions, making this ideal for diet-conscious individuals or seniors.