Wash the fresh vegetables thoroughly under cool running water. Peel the cucumber if desired, then slice it along with the ripe tomatoes, bell peppers, and red onion into uniform, bite-sized pieces.

In a large mixing bowl, combine all your diced vegetables: cucumber, tomatoes, bell peppers, and red onion. Add in the pitted Kalamata olives, crumbled feta cheese, freshly chopped parsley, and minced garlic. Gently mix until well combined.

In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly cracked black pepper until smooth.

Pour the dressing over the combined vegetables and gently toss everything together until well-coated.

Cover the mixing bowl and refrigerate for about 30 minutes to allow flavors to meld and enhance crispness.

After chilling, gently toss the salad before serving. Adjust seasoning with salt or pepper if needed and serve in individual bowls or a large platter.