If using cherry/grape tomatoes - halve them horizontally or vertically. For Roma/regular tomatoes - coarsely chop into wedges. I used a mix of both.
Leave cucumber unpeeled and cut in half lengthwise. Scoop out seeds with a spoon and cut into ½ inch slices. Coarsely dice bell pepper. Peel and slice onion into half-rounds.
Place the cucumber, peppers, tomatoes and red onion in a large bowl.
In a medium-small bowl top minced garlic with olive oil (use one you love the taste of!), red wine vinegar, lemon juice, oregano, salt, pepper, and dijon mustard. Whisk well and pour over salad. Add chopped parsley and large crumbles of feta. Gently mix/toss to coat.
Set aside for 30 minutes to marinate (at room temp) then dig in. You can even allow it to sit for an hour if time permits. The flavors will amplify even further!
Ready to eat? Give it a taste and add any extra salt/pepper/lemon juice your heart desires.
BONUS RECIPE: Feta Vinaigrette
After you’ve scarfed the salad, the leftover marinade can actually be blended up into the most amazing feta vinaigrette! Simply add the marinade to a food processor or blender (an immersion blender works great too!) along with a few spoonfuls of feta. Blend until creamy and add any extra feta and lemon juice your heart desires!
Notes
Nutrition Facts below are estimated for both the salad and marinade using an online recipe nutrition calculator. Adjust as needed and enjoy!