• 2 Tbsp. chopped fresh parsley
• 2 medium tomatoes, cut into 1 ½ “ pieces
• 1 cucumber, peeled, halved, and sliced into ¼” slices
• ½ medium onion, thinly sliced
• 3 tbsp. olive oil
• 1 tbsp red wine vinegar
• 1/8 tsp. dried oregano (actually better with fresh, if you can get it)
• 6 oz. feta, Cut into thick slabs
• 8 kalamata olives
• Salt and freshly ground black pepper, to taste

Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over vegetable mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano.