Wash the English cucumber and Roma tomatoes thoroughly. Slice the cucumber into refreshing 1/2 inch half moons and halve the tomatoes before dicing them into 1/2 inch pieces.

Peel and thinly slice the red onion, adding it to the bowl with the cucumber and tomatoes.

Cut the pitted Kalamata olives in half and add them to the salad mixture. Cut the feta cheese into 1/2 inch cubes and crumble it gently as you add it to the bowl.

In a separate bowl, whisk together olive oil and red wine vinegar until combined.

Sprinkle the salad with Greek oregano, kosher salt, and black pepper. Drizzle the dressing over the salad and toss gently until well-mixed.

Serve your Mediterranean Salad immediately or store leftovers in an airtight container in the refrigerator for up to three days.