In a large mixing bowl, add two cups of sliced cucumbers, one and a half cups of halved cherry tomatoes, and one small thinly sliced red onion. Gently toss the vegetables together until evenly distributed.

In a separate small bowl, combine a quarter cup of apple cider vinegar with two tablespoons of olive oil, one tablespoon of sugar or honey, one teaspoon of salt, a quarter teaspoon of black pepper, and half a teaspoon of dried oregano. Whisk thoroughly until smooth.

Drizzle the dressing over the vegetable mixture in the large bowl. Toss gently to ensure all pieces are coated with the dressing.

Cover the salad bowl and refrigerate for at least 30 minutes, up to two hours for optimal flavor absorption.

Before serving, remove the salad from the fridge and sprinkle with chopped fresh parsley or dill. Toss gently to combine.