Wash the organic Persian cucumbers thoroughly and slice them into thin rounds or half-moons, about 1/4 inch thick.

Peel and finely slice the small red onion for a milder taste.

In a small bowl, whisk together the fresh lemon juice and extra virgin olive oil until emulsified. Add dried oregano, salt, and black pepper, and set aside.

In a large bowl, combine the sliced cucumbers, red onion, crumbled feta, fresh dill, and parsley. Optionally add halved cherry tomatoes and sliced Kalamata olives.

Drizzle the vinaigrette over the salad and toss gently until ingredients are well coated.

Serve immediately or let sit for 10 minutes to meld flavors.