Cut the cucumbers in half lengthwise, then slice into half-moons about ¼-inch thick. If your cucumbers have large seeds, you can scoop them out with a spoon first.

Halve the cherry tomatoes and place them in a large bowl with the cucumbers. If using regular tomatoes, chop them into bite-sized pieces.

Slice the red onion as thinly as possible. If the onion flavor is too sharp for your taste, you can soak the slices in cold water for 5 minutes, then drain and pat dry.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and oregano. Shake or whisk vigorously until the dressing is well combined.

Pour the dressing over the vegetables and toss gently to coat everything evenly. Add the torn basil and chopped parsley, then toss once more.

Let the salad sit at room temperature for 15-20 minutes before serving if time allows. This gives the flavors a chance to meld together.

Taste and adjust seasoning if needed. Sometimes I add an extra pinch of salt or a splash more vinegar depending on how sweet or acidic the tomatoes are.

Serve immediately, or refrigerate for up to 2 hours. This salad is best enjoyed the day it’s made, as the vegetables will release water and become less crisp over time.