Slice cherry tomatoes in half and lay in a flat layer. Liberally salt and allow tomatoes to sit; the salt will help pull out the water content of the tomatoes.
.Dice the cucumber, red onion, and bell pepper. Add to a bowl, along with sliced black olives.
In a separate bowl, whisk together lemon juice, extra virgin olive oil, red wine vinegar, honey, basil, oregano, garlic powder, and parsley. Pour dressing over chopped vegetables and stir until well-coated.
Pat the top of the tomatoes with a paper towel; add tomatoes and feta to the salad. Fold. Enjoy!
Use one English cucumber for this recipe or two American cucumbers. If using American, remove the seeds. I personally leave the skin on the cucumber for texture.
Cut the tomatoes first and salt them. This will allow the salt time to pull out the moisture content of the tomatoes.
Don't skimp on the dried herbs in the dressing -- they make all of the difference!