• 2 medium-sized cucumbers thinly sliced OR spiralized then roughly chopped
• 2 cups chopped tomatoes
• 2 cups baby arugula
• 1/2 red onion cut in half then into thin slices
• 1/2 cup pitted kalamata olives haved
• 1/3 cup crumbled feta cheese
• 1/3 cup chopped fresh parsley

For the Oregano Lemon Vinaigrette:

• 1/4 cup extra virgin olive oil
• 3 Tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon honey
• 1 garlic clove pressed or minced
• salt and pepper