Prepare the vegetablesWash and dice the cucumber. Halve the cherry tomatoes. Thinly slice the red onion. Slice the olives if not already pre-cut.

Combine in a bowlIn a large salad bowl, toss together the cucumber, tomatoes, red onion, olives, and parsley.

Make the dressingIn a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until emulsified.

Dress the saladPour the dressing over the chopped vegetables and gently toss to coat all the ingredients evenly.

Add the fetaSprinkle the crumbled feta on top of the salad and gently fold it in to keep the cheese intact.

Let it sitAllow the salad to rest for 5 minutes before serving to let the flavors meld together.

Can I make this salad ahead of time?Yes, but for best texture, store the dressing separately and mix just before serving.

What can I use instead of feta cheese?Goat cheese, fresh mozzarella, or even vegan feta alternatives work well.

How long does this salad keep?It’s best eaten fresh but will last 1–2 days refrigerated in an airtight container.

Can I use different types of tomatoes?Yes, grape tomatoes or heirloom tomatoes (deseeded) also work nicely.

Is this salad keto-friendly?Yes, it is naturally low in carbs and high in healthy fats, especially if you skip or reduce the tomato portion.

How do I reduce the onion’s sharpness?Soak sliced onion in cold water for 5–10 minutes, then drain before adding to the salad.

What herbs go well in this salad?Parsley is traditional, but fresh mint, basil, or dill can add a new flavor profile.

Can I turn this into a full meal?Yes—add grilled chicken, chickpeas, or cooked grains like bulgur to make it more filling.

What’s the best olive oil for the dressing?Always use extra virgin olive oil for the best flavor and health benefits.

What if I don’t have red wine vinegar?You can substitute with white wine vinegar, apple cider vinegar, or more lemon juice.