Wash and dice the cucumbers into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. Combine in a large mixing bowl.

Add the pitted Kalamata olives and crumbled feta cheese to the bowl, gently folding them into the vegetables.

In a separate bowl, whisk together olive oil, red apple vinegar, and dried oregano until well emulsified.

Pour the dressing over the salad mixture and toss gently until evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled, giving the salad a gentle toss before dishing into bowls or serving on a platter.