Start by washing your cucumbers and tomatoes under cool running water. Pat them completely dry with paper towels — this keeps your cucumber tomato salad recipe from getting watery. Seriously, don't skip this step because excess moisture dilutes all those fresh flavors you're about to create.

Cut your 2 cucumbers in half lengthwise, then slice them into half-moons about 1/4 inch thick. You want pieces chunky enough to stay crisp but small enough to grab easily on a fork. Toss them into a large serving bowl as you go.

Dice your 3 ripe tomatoes into bite-sized chunks, removing the watery center seeds if they look really seedy. This prevents your salad from becoming soggy after sitting for an hour. Add tomato pieces directly to the bowl with cucumbers.

Thinly slice your 1/2 red onion — I use a sharp knife and just go thin enough that you can almost see through the pieces. Red onion adds a nice peppery kick that makes this healthy salad recipe taste more interesting. Sprinkle it over the cucumbers and tomatoes.

Mince your 1 garlic clove really fine and chop up that 1/4 cup fresh parsley. The garlic releases way more flavor when it's minced tiny, trust me on this one. Add both straight to the bowl.

Drizzle 2 tablespoons olive oil and 1 tablespoon fresh lemon juice over everything. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then gently toss everything together using salad tongs or clean hands. Don't mash the cucumbers or you'll lose that satisfying crunch.

Top with 1/4 cup crumbled feta cheese and taste it before serving. Adjust salt and lemon if needed — I usually add a tiny squeeze more lemon because it brightens everything up. Serve immediately or chill until ready (it's honestly good either way).