Step 1: Prepare your vegetables. Wash and dry your tomatoes and cucumbers thoroughly. For the tomatoes, core them and cut them into bite-sized wedges or chunks. If using smaller cherry tomatoes, simply halve them. For the cucumbers, slice them into half-moons or quarter them and chop. Place the prepared tomatoes and cucumbers into a large mixing bowl.
Step 2: Slice the red onion. Peel the red onion and slice it very thinly. If you find raw red onion too pungent, you can soak the slices in a bowl of ice water for 10-15 minutes, then drain thoroughly. This mellows their flavor. Add the sliced red onion to the bowl with the tomatoes and cucumbers.
Step 3: Chop the fresh herbs. Finely chop the fresh parsley and dill. Add these to the vegetable mixture.
Step 4: Whisk the dressing. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined. Taste and adjust seasonings as needed.
Step 5: Combine and toss. Pour the dressing over the vegetables and herbs. Gently toss everything together until the vegetables are evenly coated. Be careful not to over-mix, as you want to maintain the integrity of the tomato and cucumber pieces.
Step 6: Chill and serve. For best results, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. A longer chill time (1-2 hours) is even better. Give it a final toss before serving. This salad is best enjoyed fresh.