Begin by dicing the ripe avocado, cucumber, and red onion, ensuring they are uniform for even mixing. Halve the cherry tomatoes.

Pit and halve the Kalamata olives, incorporating their briny flavor into the mix. Crumble the feta cheese.

In a large mixing bowl, combine the diced avocado, cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese. Gently mix everything together with a spatula.

In a small bowl, whisk together the dressing ingredients: olive oil, red wine vinegar, and dried oregano. Adjust salt and pepper to taste.

Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.

Garnish your salad with chopped fresh parsley or dill if desired. Serve immediately or chill in the refrigerator for up to 30 minutes.