In a small bowl, whisk together ¼ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 2 finely minced garlic cloves, 1 teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Taste and adjust the seasoning if needed.

Wash and dry the cucumbers, then slice them into bite-sized half-moons or chunks. If they are particularly watery, gently pat them dry with paper towels.

Halve the cherry tomatoes and thinly slice the red onion. If you prefer a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain and dry thoroughly.

Cut the avocados in half, remove the pits, and cut the flesh into bite-sized pieces. Prepare the avocado shortly before assembling the salad so it stays fresh.

Add the cucumber, tomatoes, red onion, avocado, Kalamata olives, chopped parsley, and fresh mint to a large mixing bowl. Gently fold the ingredients together, taking care not to mash the avocado.

Add the crumbled feta cheese and gently fold it through the vegetables.

Whisk the dressing again, then pour about three-quarters of it over the salad. Toss gently until the ingredients are lightly coated, adding more dressing only if needed.

Let the salad rest for 5–10 minutes so the lemon, garlic, oregano, and olive oil can mingle with the vegetables without allowing the cucumber and avocado to become overly soft.

Transfer the salad to a serving bowl or platter and finish with any reserved feta, fresh herbs, a light drizzle of olive oil, or lemon wedges.

Serve immediately for the freshest cucumber, avocado, and herb texture.