Prep the vegetables: Halve cucumbers lengthwise and slice into ¼-inch half-moons. Core and chop tomatoes into bite-sized pieces. Thinly slice red onion; soak in ice water for 10 minutes to mellow, then drain and pat dry.

Combine in a bowl: Gently mix cucumbers, tomatoes, and onions in a large serving bowl.

Make the dressing: In a small bowl, whisk olive oil, lemon juice, garlic, optional honey, salt, pepper, and oregano (if using).

Dress and toss: Chop herbs and add most to the bowl. Pour dressing over vegetables and gently toss to combine. Use hands to avoid breaking tomatoes.

Finish and serve: Crumble feta over the top if using. Let salad rest 5–10 minutes for flavors to meld. Garnish with remaining herbs, flaky salt, and black pepper. Serve slightly chilled or at room temperature.