Wash cucumbers, tomatoes, bell peppers, and red onion. Dice cucumbers, chop tomatoes, slice bell peppers, and finely chop red onion, soaking in water for 10 minutes if preferred.

In a large bowl, combine diced cucumbers, tomatoes, bell peppers, and red onion with Kalamata olives, crumbled feta, parsley, and minced garlic.

In a separate bowl, whisk together olive oil, red wine vinegar, and dried oregano. Season with salt and black pepper to taste.

Pour the dressing over the salad ingredients and gently toss to coat.

Cover and refrigerate for at least 30 minutes before serving.

Before serving, gently toss the salad again and transfer to a serving dish.