Begin by rinsing 2 large cucumbers under cold water. Slice them thinly, about ¼ inch thick, and add them to a large mixing bowl.

Halve 1 cup of cherry tomatoes and incorporate them into the bowl with cucumbers, tossing gently to combine.

Crumble ¾ cup of feta cheese over the salad, enhancing the creamy texture and flavor.

In a small mixing bowl, whisk together ⅓ cup of extra virgin olive oil, the juice of one lemon, 1 teaspoon of dried oregano, and a pinch of salt and black pepper.

Drizzle the vinaigrette over the salad mixture and toss gently to coat without mashing the feta.

Let the salad sit for about 5 to 10 minutes at room temperature to let the flavors meld.

Serve in bowls or on a platter, garnishing with sprigs of parsley or mint if desired.