Begin by washing the cucumbers under cool running water, then slice them into thin rounds or half-moons for a refreshing crunch. Next, dice the ripe tomatoes into bite-sized pieces. Lastly, thinly slice the red onion; soak it in cold water for about 10 minutes if you prefer a milder flavor.

In a large mixing bowl, combine the prepared cucumbers, diced tomatoes, and sliced onions. Gently toss the ingredients together.

In a small bowl, whisk together the extra-virgin olive oil, your choice of red wine vinegar or lemon juice, along with salt and black pepper. If you're adding garlic, mince it and let it sit for a few minutes.

Pour the dressing over the vegetable medley in your mixing bowl. Gently mix the salad using a spatula or spoon.

Sprinkle chopped fresh parsley or preferred herbs onto the salad. Toss the salad lightly again.

Allow the salad to rest for 10 to 15 minutes at room temperature for the flavors to meld. If making in advance, refrigerate until ready to serve.