Wash the ingredients thoroughly under cool water. Dice the English cucumbers into bite-sized pieces, keeping the skin. Halve the cherry and grape tomatoes. Place all vegetables, including sliced red onion, into a large mixing bowl.

Crumble the feta cheese and add it to the bowl with the cucumbers and tomatoes. Finely chop parsley and sprinkle over the mixture.

In a separate bowl, combine olive oil, fresh lemon juice, red wine vinegar, and minced garlic. Add dried oregano, along with salt and black pepper to taste. Whisk until emulsified.

Drizzle the dressing over the salad mixture and gently toss until evenly coated.

Allow the salad to rest at room temperature for about 10 to 15 minutes or refrigerate for 30 minutes before serving.

Before serving, taste and adjust seasoning with salt or pepper. Serve at room temperature or slightly chilled.