Greek Salad

By Sunset
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2 English cucumbers, cut into 1/2-inch cubes

2 pounds tomatoes, cored and cut into 1/2-inch cubes

1 medium red onion, chopped, then rinsed and drained

1 1/3 cups coarsely chopped parsley

1 1/3 cups drained pitted kalamata olives, halved if large

1/2 cup extra-virgin olive oil

1/2 cup lemon juice

1 1/2 teaspoons dried oregano

1 pound feta cheese

Salt and fresh-ground pepper

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