Prep the tomatoes: If using large tomatoes, core and cut into bite-size wedges or chunks. For cherry/grape tomatoes, slice in half. Place in a large mixing bowl.

Slice the cucumbers: Trim the ends and slice into half-moons. If the cucumbers are very seedy, scoop out the seeds with a spoon for a cleaner crunch.

Thinly slice the onion: Cut the red onion into very thin slices. If you’re sensitive to sharp onion flavor, soak the slices in cold water for 10 minutes, then drain and pat dry.

Chop the herbs: Roughly chop parsley or dill. Use both if you like. Add to the bowl with the tomatoes, cucumbers, and onion.

Mix the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic (if using), salt, pepper, and dried oregano. Add a small pinch of sugar or a light drizzle of honey if your tomatoes aren’t very sweet.

Toss and taste: Pour the dressing over the vegetables and herbs. Toss gently to coat. Taste and adjust salt, pepper, and acidity as needed.

Add extras if you want: Fold in crumbled feta and olives for more richness and a briny kick. Keep it light, so the salad stays fresh and crisp.

Rest briefly: Let the salad sit for 5–10 minutes to allow the flavors to mingle. Serve slightly chilled or at room temperature.