Begin by washing and dicing your cucumber, tomato, bell pepper, and red onion into small, uniform pieces for an even texture.

Incorporate the Kalamata olives, crumbled feta cheese, finely chopped parsley, and minced garlic into the bowl with the veggies.

In a separate bowl, combine the extra-virgin olive oil, red wine vinegar, and dried oregano. Use a whisk to blend these ingredients together until smooth.

Pour the freshly whisked dressing over the salad mixture, ensuring all components are generously coated.

Cover the salad with plastic wrap or a lid and refrigerate for about 30 minutes.

Before serving, give the salad a final gentle toss to redistribute the dressing that may have settled.