Peel the cucumber, cut it lengthwise, divide each half into quarters, and chop into chunky pieces. The pieces should be substantial enough to stay crisp once coated with dressing.

Halve the cherry tomatoes and slice the red onions into thin half-moons. The tomato cut sides should be clean, while the onion slices should remain fine and flexible.

Cut the green bell pepper into pieces similar in size to the cucumber, then combine all the prepared vegetables in a large bowl. Matching shapes create an even crunch in each forkful.

Pour the olive oil into a separate bowl, then add the red wine vinegar, thyme or oregano, salt, and pepper. Whisk vigorously until the vinegar no longer sits in a separate puddle beneath the oil.

Drizzle the vinaigrette over the vegetables and fold gently until coated. The vegetables should look lightly glossy rather than submerged in dressing.

Place the feta over the salad as a slab or crumble it over the top just before serving. Keep the cheese distinct and creamy instead of stirring it until it disappears.