Directions
Whisk the oil, vinegar, salt and oregano in a large bowl.
Add the cucumbers, tomatoes and onion and toss to coat.
Let stand 10 minutes so the vegetables release some juice and mingle with the dressing.
Fold in the parsley, top with feta if using, and serve.
Tip
Salad is best the day you make it; the tomatoes and cucumbers keep releasing water.
Storing
Refrigerate up to 1 day.
Swaps
No red wine vinegar: use white wine vinegar or fresh lemon juice. Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.